Recipe Type: Soups
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 3 Chicken Breasts, baked (preferably in a bit of coconut oil) and shredded
- Coconut Oil
- 1 bunch scallions, green part diced and whites finely chopped
- 4 minced garlic cloves
- 4-5 inch piece of fresh ginger finely chopped
- 1 jalapeno, diced (with or without seeds- how hot do you like it?)
- 1 large carrot, peeled and chopped
- 1 tsp-Tbsp of red curry paste (depending on your spice preference)
- 1 quart chicken broth
- 1 14 oz can of coconut milk
- 1 Tbsp fish oil
- 2 Tbsp lime juice
- 1 cup sugar snap peas, diced 1/2 inch piece
- 1 small red pepper, thinly sliced
- 1 handful of fresh basil (if you can find thai basil, use that)
- Salt to taste
- Lime wedges
Instructions
- Heat oil in large pot (I used my dutch oven) to medium heat
- Add scallions, garlic and ginger. Saute approx. 4 minutes
- Add jalapeno and carrots, saute till carrots soften
- Add curry paste and cover veggie mixture with it.
- Add chicken broth, fish sauce, lime juice, coconut milk and shredded chicken, simmer approx. 15 minutes.
- Before serving, add sugar snap peas, red peppers and basil and simmer for approx. 5 minutes. Check those peas/ peppers- they should remain ‘al dente’. No one wants mushy peas…
- Serve with a lime wedge to squeeze fresh over your soup.
- Enjoy!
