Thai Chicken Curry Soup

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.) 

Ingredients: 

• 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)

Directions:

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.)