January 28, 2019
Thai Coconut Curry Soup
Thai Coconut Curry Soup is loaded with chicken, vegetables, brown rice and a Thai coconut curry broth. It is packed with protein, vitamins and is the perfect warming meal ready in 30 minutes!
The temperatures are frigid here in Michigan which calls for big pots of soup in my household. I love Thai food and am frequently attempting to make it at home- try my Thai Coconut Red Curry. I love red coconut curry and decided to make it into a soup. Thai Coconut Curry Soup is actually pretty simple to make and can be made in large quantities if you want and frozen for later. This Thai soup is nutritious and sure to warm you up on a cold day.
It's the new year and now that the holidays are over, I am trying to find ways to fit lots of veggies into my diet. Not everything is in season and I certainly am not craving huge salads so soups are the way to go. Someone told me this a couple of years ago and it is so true: soup is the salad of winter. You can fit just as many nutritious foods in a soup as you can in a salad but it is just a little bit different form. Since I heard that, I have thought of soup much differently.
I recently made a smoky vegetable barley soup that I will have to share soon as well! When deciding what ingredients to use for this Thai Coconut Curry Soup, it was kind of hard because there are so many vegetables that would work well. I used chicken but if you don't want to use meat, feel free to just skip it or add tofu for protein. Use whatever vegetables that you want such as eggplant, green beans, broccoli, carrots, peppers, mushrooms, onions, garlic, zucchini, summer squash, pea pods and more.
How I determined which veggies were truly in this soup was to go to my local produce market to see what looked the best and what was affordable this time of year. Feel free to swap in whatever veggies you want.
Have you cooked with bone broth yet? I got into this "trend" last year when stocking up on some and have been using it for my soups since. I love the Kitchen Basics Original Chicken Bone Broth which you can buy on Amazon. It tastes just like regular chicken broth but has 10 grams of protein per 8.25 oz serving and only has 50 calories. Such a great source of protein without it really seeming like it! It's made from real bones, organic vegetables, herbs and spices. I'm a huge fan.
Bone broth can be used just to sip on as a beverage as well as using it in a recipe in place of broth or stock. The Kitchen Basics Bone Broth is the only bone broth certified as Heart Healthy by the American Heart Association. I also used Thai Kitchen Coconut Milk and Red Curry Paste which is my go-to Thai brand that can easily be found at most grocery stores. They taste delicious and go super well in this soup.
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It's the new year and now that the holidays are over, I am trying to find ways to fit lots of veggies into my diet. Not everything is in season and I certainly am not craving huge salads so soups are the way to go. Someone told me this a couple of years ago and it is so true: soup is the salad of winter. You can fit just as many nutritious foods in a soup as you can in a salad but it is just a little bit different form. Since I heard that, I have thought of soup much differently.
I recently made a smoky vegetable barley soup that I will have to share soon as well! When deciding what ingredients to use for this Thai Coconut Curry Soup, it was kind of hard because there are so many vegetables that would work well. I used chicken but if you don't want to use meat, feel free to just skip it or add tofu for protein. Use whatever vegetables that you want such as eggplant, green beans, broccoli, carrots, peppers, mushrooms, onions, garlic, zucchini, summer squash, pea pods and more.
How I determined which veggies were truly in this soup was to go to my local produce market to see what looked the best and what was affordable this time of year. Feel free to swap in whatever veggies you want.
Bone broth can be used just to sip on as a beverage as well as using it in a recipe in place of broth or stock. The Kitchen Basics Bone Broth is the only bone broth certified as Heart Healthy by the American Heart Association. I also used Thai Kitchen Coconut Milk and Red Curry Paste which is my go-to Thai brand that can easily be found at most grocery stores. They taste delicious and go super well in this soup.Thai Coconut Curry Soup Recipe
Yield: serves a crowd- makes a huge pot of soup
Thai Coconut Curry Soup
Thai Coconut Curry Soup is loaded with chicken, vegetables, brown rice and a Thai coconut curry broth. It is packed with protein, vitamins and is the perfect warming meal ready in 30 minutes!
Prep Time: 10 minutes Cook time: 20 minutes Total time: 30 mins
INGREDIENTS
- 1 tablespoon olive oil
- 6 large carrots, peeled and diced
- 2 medium summer squash, diced
- 1 large green pepper, diced
- 1 1/2 cups green beans, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 ounces red curry paste
- Optional: 1 teaspoon red pepper flakes for spice
- 8 cups Kitchen Basics Chicken Bone Broth
- 1-15 ounce can Thai Kitchen Coconut Milk
- 1-15 ounce can Thai Kitchen Lite Coconut Milk
- 1 cup green peas
- 4 cups cooked brown rice
- Toppings: sliced limes, chopped peanuts, diced green onion
INSTRUCTIONS
- Heat olive oil in a large pot and saute carrots and summer squash for about 5 minutes. Add in green pepper, green beans, onion and garlic and saute for another 5 minutes until soft.
- Add in the chicken, curry, coconut milk and broth (optional: red pepper flakes) and bring to a boil, add in peas and then let simmer for about 10-15 minutes.
- Remove from heat and when serving, add a scoop of brown rice to the bottom of bowl, top with soup and limes, chopped peanuts and green onion.
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