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

Garnish Options

slices of red onion

lime wedge

Sriracha sauce

Fresh cilantro, chopped

How to Make

  1. Over medium heat in a large dutch pot or soup pot, stir red curry paste and melted coconut oil together until mixed.

  2. Add ginger and garlic, stir frequently 2-3 minutes until fragrant

  3. Add veggies: bok choy stems, red bell pepper and sauté for another 2 minutes

  4. 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)

  5. Stir in dry pad Thai noodles, reduce heat and simmer until noodles are soft (takes only a few minutes)

  6. Stir in bok choy chopped leaves and let wilt in the hot soup

  7. Serve hot. Garnish with lime wedge, a few slices of red onion, Sriracha sauce, and cilantro if you so wish!