Thai Green Curry Chicken Soup

So many fresh ingredients in this soup! Coconut milk-based with ginger, basil, cilantro, lime, and loaded with veggies. Gluten-free, kid-approved and easily made into a vegan or vegetarian soup. Reduce prep time by adding less veggies.

Time

Prep: 15 minutes

Cook: 30 minutes

Ingredients

• 1 tbsp coconut oil

• 1/2 small onion or leek, chopped

• 3 cloves garlic sliced or minced

• 1 tsp chopped or grated fresh ginger

• 4 tbsp Thai green curry paste

• 2 small green chili peppers, de-seeded

• 1 lb chicken thighs, cut into bite-size pieces

• 2 large yellow potatoes, pre-cooked and cut into 1-inch pieces

• 2 whole carrots, chopped, or a handful of baby carrots

• 2 cups chicken or vegetable broth

• 2 tbsp Fish sauce

• 1 can (13.5 ounce) coconut milk

• 1/2 red pepper, diced

• 1 small zucchini, diced

• 1 package mushrooms, cleaned and sliced

• Fresh basil

• Fresh cilantro

• Salt & pepper to taste

• Fresh limes
  

Directions

1. Sauté leek in coconut oil in a large pot over medium-high heat. Stir in the ginger, garlic, curry paste and a pinch of salt. Add chicken and cook for 5 minutes. Add potatoes, chili peppers and carrots. Cook for 3 minutes.

2. Add the broth and fish sauce. Increase heat to high and bring to a gentle boil.

3. Stir in the coconut milk. Reduce heat to medium-low and let simmer for 10 minutes.

4. Stir in the red pepper, zucchini, basil. Cook for 5 minutes. Add the mushrooms. Remove the chili peppers.

5. Serve with lime and cilantro on top.