Thai Red Curry Soup
Easy, spicy and so tasty on a cold winter night.
Ingredients
- 2 tbs coconut oil or other high temp cooking oil
- 1 – 2 tablespoons Thai red curry paste this can be quite spicy, if heat is not your thing use a milder curry paste, I like the Patak brand
- 2 cups cooked chicken meat rotisserie is great for this, cut into bite-size pieces
- 2 cups chopped bok choy you could also use Napa cabbage
- 2 cups broccoli or cauliflower chopped
- ½ cup chopped red onion
- 2 carrots diced small
- 4 cloves minced garlic
- 4 cups canned low-salt chicken broth
- 1 13.5 oz can coconut milk
- 1 teaspoon fish sauce
Instructions
-
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add vegetables; stir 5 minutes. Add broth, coconut milk, chicken and fish sauce; bring to a boil. Reduce heat; simmer until vegetables are tender. Serve topped with cilantro, chopped cashews, and lime slices if desired. Toasted coconut is also nice.