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.
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
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!