Thai Coconut Curry Soup

16 Apr

I love all things curry, and coconut, and spicy. Hence this soup.  It was time consuming, but worth every second. It’s got some heat, and the coconut milk makes it a little bit sweet. I added in lots of veggies to make this super nutrient packed and yummy.

Thai Coconut Curry Soup

2 chicken breasts – skinless, sliced thin

1 tbsp curry powder

1 tsp oil

Heat the oil in a pan, add the chicken and curry powder. Cook through. Set aside.

1/2 head broccoli – cut into tiny florets

1/2 bell pepper – medium size chunks

2 carrots – sliced

1 cup mushrooms – slice thick

1 tsp oil

Saute until tender but not mushy.

1 medium onion – diced

1 jalapeno or thai chili – minced

1/2 inch ginger – grated

3 cloves garlic – minced

2 tbsp curry paste – red or yellow

2 tsp curry powder

1 tbsp brown sugar

1 large sweet potato – cut into cubes

1/2 cup lentils

2/3 can coconut milk

5 cups chicken broth

lime – for garnish

Add onion, chili, ginger and garlic to a big pot.  Saute until onions are translucent. Add curry paste, curry powder and brown sugar. Heat for about 30 seconds. Add chicken stock, lentils and sweet potato. Bring to a boil, cover and reduce to a simmer for 20-25 minutes. Add chicken and veggies, simmer for 5 more minutes. Reduce to low heat, slowly add coconut milk. Heat for another 10 minutes. Serve with a lime wedge!

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