Thai Green Curry Chicken Soup

This soup is a riff on Tom Kha Gai. It is a 30 minute meal, if you have leftover rotisserie chicken.

*Please read notes at the bottom of the recipe before preparing.

Preparation time: 10-15 minutes

Cook time: 20 minutes

Serves 4-6 depends on your bowl size

Ingredients

• 1 Tbls. Avocado Oil

• 1/2 Cup Onion, chopped

• 1 Clove of Garlic, finely minced

• 3 Tbls. Thai Green Curry Paste

• 2 Cups Chicken Broth

• 1 13.5 oz. Can Coconut Milk

• 1 13.5 oz. Can Coconut Cream

• 3 Tbls. Fish Sauce

• 2 Limes, juiced

• 1- 1/2 Cups Broccoli, chopped into bite sized pieces

• 1 Cup Cremini Mushrooms, sliced into bite sized pieces

•1 Cup Spinach, Rough Chopped

• 3 Cups Cooked Chicken, Chopped

• Salt and Pepper, to taste

Garnishes (Optional)

• Cilantro, chiffonade

• Thai Basil, chiffonade

• Jalapeño or Thai Chilies, sliced thinly

• Red Bell Pepper, sliced thinly

• Lime Wedge

Instructions:

1.) Chop veggies.

2.) In a large pot over medium heat place Oil, Onions, Garlic and Thai Green Curry Paste. Sauté until Onions are opaque.

3.) Add everything else, and simmer on low for 20 minutes, or until broccoli is tender. Taste to see if it needs, seasoning, more lime or fish sauce.

4.) Serve with any or all of the recommended garnishes.

Notes:

– Thai is about balancing salty, sweet, spicy, and savory. You may need to add more lime, fish sauce, green curry paste or salt and pepper. Trust your tastebuds.

– I used Thai Kichen’s Green Curry Paste, Red Boat Fish Sauce, Coconut Cream from Trader Joe’s, Simple Truth Canned Coconut Milk, Simple Truth Chicken Broth, Simple Truth Rotisserie Chicken

-This Recipe is flexible with whatever veggies you have on hand. I’ve used Zucchini, Mushrooms, Bell Peppers, Spinach, Shredded Carrots, Broccoli they all work.

– If you heat the soup up too high, the Coconut Milk will separate a little bit, and look oily. It’s still tastes the same just doesn’t look as pretty.

– If serving to non keto people I usually serve it with jasmine rice.

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