Name: Thai Coconut Curry Soup
Ingredients: 1 tablespoon of Thai red curry paste; 1 can full fat coconut milk (15 oz); 1 can Amy’s Thai Coconut Soup; 1 quart Organic chicken broth; Fresh grated ginger; Zest of 1 lemon; 3 garlic cloves, minced; 1 yellow onion, diced; 1 cup cubed sweet potato; 1 cup chopped bell pepper; 1 cup chopped cauliflower florets; 1 cup chopped carrots; 1 cup sliced mushrooms; 1 cup chopped celery; 1/2 cup green peas; 2 tablespoons brown sugar; 3 tablespoons fish sauce; 1 package of boneless, skinless chicken thighs; Jasmine rice, for serving; Fresh chopped cilantro, for serving; Garlic naan, for serving.

In a large soup pot, add 1 heaping tablespoon of Thai red curry paste. Add 1 can full fat coconut milk. Mix together on low heat. When it starts to simmer, add 1 can Amy’s Thai coconut soup. Add 2 cans chicken broth.
When bringing to a simmer, add grated fresh ginger, zest of 1 lemon, and all your cubed veggies.
Add 2 tablespoons brown sugar and 3 tablespoons of fish sauce to the pot and stir.
Add a package of boneless, skinless chicken thighs to cook in the soup. Stir.
Cover and cook on medium low for 20 minutes, or until chicken thighs are cooked through.
Remove the chicken thighs from the soup. Shred and set aside.
Stir the soup and let it continue cooking on low for 15 more minutes, or until all vegetables are cooked and tender.
Turn off heat, and add the shredded chicken back to the pot. Stir.
Serve over a bed of jasmine rice and garnish with fresh cilantro. Optional (but highly recommended!) to also serve with garlic naan on the side.

Thai Coconut Curry Soup

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Ingredients

Instructions