Saturday, April 2, 2016

Thai Red Curry Chicken Soup

This simple recipe came from "Men's Health" March 2016 magazine and it is a keeper!!  Not only is it fast to assemble, but requires minimal ingredients and is incredibly flavourful.  The recipe only made enough for one serving so I have provided a recipe which makes 4 servings!

4 tbsp Thai red curry paste
8 cups low-sodium chicken stock
2 tsp fish sauce
1 can of coconut milk
Juice of 2 limes
2 cups shredded, cooked chicken (I used a pre-cooked BBQ chicken from the grocery store)
Thinly sliced Thai red chilies (optional)
Torn mint leaves (optional)
  • In a large pot, combine the Thai red curry paste with the chicken stock, fish sauce, coconut milk and lime juice.  Stir to dissolve the curry paste.
  • Bring to a boil and reduce head to medium low.
  • Add chicken and stir.  Heat until chicken is warm (2 to 3 mins)  Taste and season if necessary, with salt,
  • Serve with sliced red chilies and mint leaves sprinkled on top - you could even garnish with a squiggle of sriracha sauce if you like it really hot!
  • ENJOY!

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