Thai Chicken Curry Soup
This soup was a great version of chicken noodle soup, especially for those that want to skip the noodles. It also has a change up in the basic flavor, with just a hint of spicy.
(As an option, feel free to add some rice noodles, or lite coconut milk to make it creamy.)
- 2 tablespoons (coconut) oil
- 1 thinly sliced carrot
- 1 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai green curry paste (you can use red if you prefer)
- 8 oz. boneless chicken breast (cooked)
- 4 cups chicken broth
- 1 bunch of kale, stemmed, torn or chopped (You can use fresh spinach instead, but add after water is boiled and carrots are just cooked through.)
- 2 tablespoons fish sauce
- 1 lime, juiced
- 1 bunch cilantro, chopped
- Serve with warm Naan (optional)
- Sliced jalapenos (optional)
In a large pot over medium heat, add the (coconut) oil, garlic, ginger, chopped carrots, and Thai green curry paste. Cook for 5 minutes, until fragrant.
Add cooked chicken (or saute until cooked through here.)
Add the chicken broth, fish sauce, and kale. (Add coconut milk here.) Bring to a boil. Salt as needed (mine did not need any.)
( Add noodles and cook here if adding, about 5-10 minutes.)
Simmer until kale is cooked through.
Add lime juice and garnish with cilantro and jalapeno.
Serve warm with naan (optional.)