Thai Curry Soup
This Thai curry soup is better than most restaurants I've eaten at! The combination of curry paste, coconut milk, lime, and other delicious seasonings makes it taste authentic while the slew of veggies makes it light and healthy.
- 2 Tbsp. coconut oil
- 1/2 Tbsp. minced garlic
- 1/2 Tbsp. grated ginger
- 1/4 cup Thai red curry paste
- 2 chicken breasts, sliced very thinly
- 6 cups reduced sodium chicken broth
- 1 cup coconut milk (lite is fine here)
- 1 small onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 lb. mushrooms, washed and quartered
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 4 cups baby greens (baby spinach works great)
- 6 oz. quick cooking wheat or rice noodles
Garnishes (optional but strongly recommended)
- 1/2 cup thai basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup chopped green onion
Heat oil in a large pot over medium heat.
Add garlic, ginger, and curry paste and stir for 1-2 minutes until fragrant.
Add chicken and cook for 2-3 minutes until chicken appears to be mostly cooked on the outside but not cooked all the way through.
Add broth, coconut milk, onion, red pepper, mushrooms, and fish sauce. Let simmer for 10 minutes.
Add lime juice, greens, and noodles and cook 2-3 minutes longer. Serve immediately. Make sure to check the package directions on the noodles to see how long they need to cook (should be 3-5 mins for thin rice or wheat noodles). The noodles will continue cooking in the soup and will absorb broth so if you are preparing not planning on serving right away, wait to add noodles until just before serving.
Calories: 516kcal | Carbohydrates: 51g | Protein: 42g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1218mg | Potassium: 1437mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4165IU | Vitamin C: 60.5mg | Calcium: 91mg | Iron: 4mg