Coconut Chicken Green Curry Soup
Try our Coconut Chicken Green Curry Soup with award winning Fair Trade DME® Virgin Organic Coconut Oil. Hand pressed at the growing site by indigenous farmers from wild crafted coconuts within 90 minutes of husking the nut, it is the freshest coconut oil you can buy.
- 2 tbsp. 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
- 2½ 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: Warm coconut oil in large pot on medium heat. Add your green curry paste and ginger; mix until smooth. Add your chicken, ensure all sides are coated with paste and let cook for 2 minutes.
Mix in coconut milk and chicken broth. Bring to a light simmer and cover. Allow to simmer for 10 minutes. Add the mushrooms, tomatoes and broccoli. Allow to cook for another 2 minutes. 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. Remove from heat and let sit 5 minutes before serving. Garnish with a bit of your cilantro and enjoy!