Thai Coconut Curry Soup

Everyone’s favorite soup!

Follow along with the recipe below for a family dinner portion- or adjust the ingredients to make a big batch of leftovers!

I usually start by putting a whole chicken in the slow cooker (instant pot for me) with water and a bit of salt for 5-6 hours till the chicken is shreddable and I have a nice simple broth to cook with. I remove the meat from the bones, shred it and set it aside to add back at the end. I strain the broth and use as directed in the recipe.

You can always use chicken breasts and broth you have on hand to simplify. Its also a great way to use up roast chicken leftovers!

Ingredients:

• 1 Tbsp coconut oil

• 1 red onion, diced

• 2 cloves garlic, minced (optional)

• 1-inch piece ginger, grated (optional)

• 1 Tbsp red curry paste ( I use Thai Kitchen brand that is available at Hannafords) Use more if skipping garlic and ginger

• 1 can full-fat coconut milk

• 4 cups broth

• 2 carrots, sliced

• 1 small sweet potato, diced

• 1 lb pasture-raised chicken cooked and shredded

• 1 cup broccoli florets

• Juice of 1 lime ( not optional!)

• Fresh cilantro, for garnish

• Cooked rice or rice noodles, for serving

  Instructions:

  1. In a pot, heat coconut oil over medium heat. Add onion and sauté until soft. Stir in garlic, ginger, and curry paste, cooking for another minute until fragrant.

  2. Pour in coconut milk and broth, stirring to combine. Add carrots, sweet potato, and chicken (if using raw), and let simmer for 15-20 minutes, until veggies are tender and chicken is cooked through. Remove chicken breast and shred- or added in shredded chicken if using already cooked

  3. Stir in spinach and lime juice, letting the greens wilt. Taste and adjust seasoning if needed.

  4. Serve over rice or rice noodles, garnished with fresh cilantro.