Thai Green Curry Soup
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| Servings |
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Ingredients
Meats - Seafood
- 1/2 lb boneless skinless chicken breast about 1 large chicken breast
Canned - Jarred
- 14.5 oz can chicken broth choose a clean brand w/o added sugar or oil like Field Day
- 1 cup full fat coconut milk about 1/2 of 13.5 oz can
- 1-1/2 tbsp green curry paste like Thai Kitchen brand
Frozen Vegetables
- 1/2 bag stir-fry vegetables w/o noodles, corn, or soy beans about 2-1/2 cups or use fresh chopped vegetables liek mushrooms and zucchini
Optional Garnish
- red Thai pepper slices and lime kaffir leaves
Ingredients
Meats - Seafood
Canned - Jarred
Frozen Vegetables
Optional Garnish
|
Rate this recipe!
|
Instructions
- Cube chicken breast. Set aside.
- Add curry paste to a soup pot and warm over medium heat, stirring constantly 1 to 2 minutes until fragrant. Add broth. Bring to a boil. Reduce heat, add chicken, and simmer uncovered about 30 minutes or until chicken is tender.
- Add coconut milk and 2-1/2 cups frozen stir-fry vegetables. Continue cooking about 5 minutes longer or until vegetables are just tender, taking care not to overcook.
- Optional Garnish - garnish each bowl of soup with sliced red Thai peppers and fresh kaffir lime leaves.
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