Recipe Of The Week 10/12: Thai Chicken Coconut Curry Soup

Yields 8 Servings

Ingredients:

• 3 tablespoons coconut oil, olive oil may be substituted
• 1 medium/large sweet Vidalia or yellow onion, diced small
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 3 to 5 cloves garlic, finely minced or pressed
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons ground coriander
• 2- 14-ounce can coconut milk, 1 full fat and 1 light
• 1- 15-ounce can chicken stock, I used reduced sodium
• 1 to 1 1⁄2 cups shredded carrots
• 1 (4 ounce) jar Thai red curry paste, added to taste. Start with 1/3 to 1/2 of the jar if you’re new to Thai red curry paste or are very sensitive to spicy food.
• 1 teaspoon kosher salt, or to taste
• 1⁄2 teaspoon freshly ground black pepper, or to taste
• about 3 cups fresh spinach leaves, loosely packed
• 1⁄4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
• 1 to 2 tablespoons lime juice
• 1 to 2 tablespoons brown sugar, optional and to taste

Directions:

• To a large pot or Dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is cooked through; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft.
• Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Stir until spinach has wilted and is tender, about 1 to 2 minutes.
• Taste the soup and optionally add brown sugar (does not make it sweet in my opinion but rather rounds out the flavor profile and marries things together), additional curry paste, salt, pepper, etc. to taste.

Meal Plan Check Boxes:

2 Proteins
2 Fats

Nutritional Facts: 1serving, Calories: 170 , Carbohydrates: 11g, Protein: 13g, Fat: 9g

Adapted From: https://www.averiecooks.com/thai-chicken-coconut-curry-soup/#wprm-recipe-container-65772