VEGETABLE Chicken Thai Curry Soup
I pulled a recipe for this soup off the internet a few months back. I have played around with it a bit and found what works for my tastes and preferences, as well as nutrient value personally.
Here I share with you my version of the recipe! Enjoy!
Prep Time: 15-20 minutes Cook Time: 25 minutes
1/2 pound Rotisserie chicken (I get mine from the deli, already pulled)
32 oz Organic Vegetable Broth
2 tbsp Thai red curry paste
2 tbsp Virgin Organic Coconut Oil
2 tbsp freshly grated ginger
1 tbsp diced raw garlic
1 large red bell pepper, diced
1 head of Bok Choy (1/2-inch cubes from stalks, separate greens and chop greens for stir-in at end)
1.5 cups sweet potato, cubes 1/2 inch
1 13.66-oz can Lite Coconut Milk
4 oz of Brown Rice Pad Thai Noodles (I use Annie’s)
1 tbsp Fish Sauce
slices of red onion
Fresh cilantro, chopped
How to Make
Over medium heat in a large dutch pot or soup pot, stir red curry paste and melted coconut oil together until mixed.
Add ginger and garlic, stir frequently 2-3 minutes until fragrant
Add veggies: bok choy stems, red bell pepper and sauté for another 2 minutes
Pour in vegetable broth/stock, fish sauce, sweet potatoes, and chicken. Bring to a boil until sweet potatoes are soft and pierce with a fork (around 5 minutes)
Stir in dry pad Thai noodles, reduce heat and simmer until noodles are soft (takes only a few minutes)
Stir in bok choy chopped leaves and let wilt in the hot soup
Serve hot. Garnish with lime wedge, a few slices of red onion, Sriracha sauce, and cilantro if you so wish!