Coconut Red Thai Curry Soup (DF)
Quick Facts Before Starting:
Prep time: 30 mins
Cook time: 45 mins
Servings: 4-6
Ingredients:
2 chicken breasts, cubed (optional)
7 cremini mushrooms, sliced
2 medium red bell peppers, thinly sliced
1 yellow onion, thinly sliced
1/2 cauliflower, chopped into small pieces
1/2-1 can sliced bamboo shoots (1 can usually 199 ml), option to cut into smaller or thinner slices.
5 garlic cloves, minced
4 tbsp red Thai curry paste
1 tbsp freshly grated ginger
1 can coconut milk (full fat)
6-8 cups chicken or veggie broth (8 if you want it more brothy, can add more curry paste if you do this, I also recommend 8 cups if you add noodles in)
1/2 package of rice noodles
Sea salt or Herbamare, pepper to taste
1 tsp garlic powder
Juice of 1/2 a lime, freshly squeezed
1/2 freshly chopped cilantro
1/4 cup freshly chopped basil
Directions:
Cook chicken breasts in oven (bake 375 C for ~30 mins - make sure meat is white throughout)
In a stock pot, put in 1 tbsp coconut oil or avocado oil and add in red peppers, onion, cauliflower, mushrooms and garlic on low-medium heat for ~5 mins until lightly softened.
Stir in grated ginger and red curry paste for ~2 mins until fragrant
Add broth and coconut milk, bamboo shoots, chicken, salt, pepper and garlic powder. Bring to a boil, reduce heat and let simmer for ~10mins.
Add in noodles (I recommend breaking them in half for ease of eating) and allow to soften ~5mins.
Add in lime juice, basil and cilantro, stir and serve.
Enjoy!
Tips:
Freezing ginger makes it easier to grate
Consider saving some fresh cilantro and basil to add fresh on top.
This is also delicious with shrimp instead of chicken..