Spice Up Dinner with This Easy-to-Master Thai Red Curry Soup

Spice Up Dinner with This Easy-to-Master Thai Red Curry Soup

from cleaneatingmag.com
85 min

If your meals have been missing flavor, this deeply flavorful curry-inspired soup will satisfy your taste buds.

Ingredients

  • 3boneless, skinless chicken breasts
  • 1 tbspavocado oil
  • sea salt and black pepper, to taste
  • 2 tbspcoconut oil
  • 3 clovesgarlic, minced
  • 1 tbspfresh ginger, grated
  • 2 tbspthai red curry paste
  • 4 cupsorganic chicken broth
  • 1can bamboo shoots, drained and rinsed
  • 1 tspcoconut aminos
  • 2 tspsriracha, optional
  • 1 tbspcoconut sugar
  • juice of one lime
  • 1can coconut milk
  • 1lime, cut into wedges, for serving
  • fresh cilantro, chopped, for serving

Directions

  1. 1

    1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
    2. Place chicken on the prepared baking sheet. Drizzle with the avocado oil and sprinkle with salt and pepper. Bake 35-40 minutes or until cooked through.
    3. While the chicken cooks, start your soup. In a large soup pot, melt the coconut oil over medium-high heat. Add the garlic and ginger. Sauté until fragrant, 30 seconds.
    4. Add the curry paste and sauté for another 30 seconds.
    5. Add the chicken broth and stir to combine. Bring to a boil, reduce heat to medium, and simmer for 3 minutes.
    6. Add the bamboo shoots, coconut aminos, sriracha, coconut sugar, and lime juice. Stir to combine. Simmer for 3 minutes.
    7. Add the coconut milk and a pinch each of salt and pepper. Stir to combine. Simmer an additional 3 minutes. Remove pot from heat.
    8. When the chicken is done, remove from the oven and let cool for 10 minutes. Shred the chicken with a fork and add it to the soup. Stir to combine. Place the pot over medium heat until chicken is warmed through.
    9. Serve soup with lime wedges and chopped cilantro on top.

    Recipe courtesy of Paleo Magazine