Easy Chicken Soup Recipe - Thai Curry Chicken Soup | The FEED with HPG
Like 2 Dislike 0 Published on 17 Jan 2020
#chickensoup #paleo #cuisinart
If you think you're not a good cook, try making this soup. It seems intimidating but all you really do is throw everything into a pot! This Thai Curry Chicken Soup is one of my favorite dishes to make ahead because the flavors just get better with each day.
Here's the recipe...
RECIPE
Ingredients
1 tbsp coconut oil
2 tbsp grated ginger
3 zucchini, diced
1 turnip or potato, diced
1 pound carrots, peeled and sliced
1 tbsp red Thai curry paste
1 15 oz can coconut milk
Sea salt
1 qt broth or water
1 pound boneless, skinless chicken thighs
2 cups baby spinach
Directions
1. Heat coconut oil in a large pot, stir grated ginger for 30 seconds.
2. Add all the vegetables, thai curry paste, coconut milk, a pinch of salt, and all of the chicken. Add enough broth or water to cover the chicken.
3. Bring up to a boil, then reduce the heat to medium low, cover the pot, and cook for at least 20 minutes until the chicken is cooked through.
4. Remove the chicken and shred by using two forks or quickly pulse in a food processor.
5. Add the chicken back along with baby spinach. Taste, adjust the salt or the curry paste and serve with a squeeze of lime. Store in the fridge for up to 4 days or in the freezer for 3 months.
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