Tai Chicken & Veggie Curry Soup

16 oz Chicken, sliced or cubed for stir fry

1 T Tai red curry paste

1 T grated fresh ginger

2 C low sodium vegetable broth

1 14 oz coconut milk

Kosher Salt

¼ lb shiitake mushrooms, stems removed and caps thinly sliced

¼ lb white mushrooms, stems removed and caps thinly sliced

4 oz beansprouts

1 8 oz can sliced water chestnuts

2 carrots, halved lengthwise and sliced crosswise

4 oz snow peas

2T fresh lime juice

½ C fresh basil leaves, torn

Asian chili garlic sauce for serving

Stir fry chicken in one tablespoon EVOO until there is no trace of pink

Place curry paste and ginger in a medium saucepan.  Whisk in the broth, milk and 1t salt and bring to boil.

Place noodles in bowl of hot water to soak 3-5 minutes.

Add the mushrooms, beansprouts, water chestnuts, and carrots to the saucepan and simmer until just tender, 3 – 5 minutes.

Remove noodles from water bowl, and add to the saucepan.

Add the chicken and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Stir in the lime juice.  Sprinkle with the basil and serve with the chili garlic sauce.

 

If you’re not a carnivore, replace chicken with a package of 14 oz extra firm Tofu, drained and cut into cubes.

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