Thai Coconut Red Curry Chicken Soup
4
servings15
minutes30
minutesEven though the temperatures are warming up and the first day of spring is approaching…we are not ready to say goodbye to “soup season!”
This version of chicken soup is not only infused with flavor but has ingredients that are proven to soothe cold and flu symptoms.
Ingredients
2 cups of cooked chicken, shredded *
1 Tbsp. of avocado or coconut oil
1 red pepper, thinly sliced
1/2 onion, thinly sliced
8 ounces of baby Bella mushrooms, thinly sliced
2 cloves of garlic, minced
1 Tbsp. of ginger, minced
4 cups of chicken broth or fish stock, more if needed
1 (13.5 ounce) can of light coconut milk
2 Tbsp. of fish sauce or soy sauce
1 Tbsp of red curry sauce (we used Trader Joe’s)
1 lime, zest and juice
1 Tbsp. of fresh cilantro, chopped (optional)
Kosher salt and fresh ground pepper to taste
Directions
- Heat oil in a large soup pot over medium heat.
- Add red pepper and onion and sauce for about 2-3 minutes. Add mushrooms and sauce for an approximately additional 5 minutes or until mushrooms are tender. Add salt and pepper.
- Add garlic and ginger, sauce for 1-2 minutes.
- Stir in chicken broth, coconut milk, fish sauce, red curry sauce and salt and pepper to taste. Bring to a simmer and cook for about 20 minutes.
- Add shredded cooked chicken, zest and juice of lime.
- Serve garnished with fresh cilantro.
Notes
- 1. *Rotisserie chicken would be perfect for this recipe
- 2. Chicken soup contains a compound called carnosine which research has proven to help with inflammation and congestion and symptoms of upper respiratory tract infections.
- 3. Ginger also has flu-fighting antiviral properties. It is high in ginger which is a substance with powerful anti-inflammatory and antioxidant properties. It has been used for many years as a form of traditional and alternative medicine.
