Coconut Chicken Green Curry Soup

First snow has hit the local mountains and the air now has a crisp winter feel to it. How about a flavourful, dairy-free soup to warm you up? This Coconut Chicken Green Curry Soup is the perfect pick for something creamy without being heavy, and although it's a soup, can also be served over rice.  The vegetables are added in the last few minutes of cooking to keep their crunch and maximum flavour.
 
Ingredients
  • 2 Tbsp. Alpha DME Coconut Oil
  • 2 Tbsp. green curry paste
  • 1 tsp. minced ginger
  • 1 Organic Chicken Breast – sliced in thin strips
  • 1 can Organic coconut milk
  • 2.5 cups Organic chicken broth
  • 4 large mushrooms - chopped large
  • 2 tomatoes - chopped
  • ½ cup broccoli – chopped small
  • Handful bean sprouts
  • Small bunch of cilantro – chopped
  • Juice of 1 lime
  • Salt to taste

Directions

  1. Warm coconut oil in large pot on medium heat. Add your green curry paste and ginger; mix until smooth.
  2. Add your chicken, ensure all sides are coated with paste and let cook for 2 minutes. 
  3. Mix in coconut milk and chicken broth. Bring to a light simmer and cover. Allow to simmer for 10 minutes.
  4. Add the mushrooms, tomatoes and broccoli. Allow to cook for another 2 minutes.
  5. Add the beans sprouts, cilantro (save a little for garnish) and lime juice. Stir into soup just long enough for it to be warmed, about 1-2 minutes.
  6. Remove from heat and let sit 5 minutes before serving. 
  7. Garnish with a bit of your cilantro and enjoy!

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