If you haven’t noticed. We eat all sorts of varieties of food at our house. We are so lucky to have the opportunity to try and to make different foods from around the world. Last night I made a quick and easy Thai Chicken soup. I am including a picture of the curry that I use. Inside the tub is the most beautiful green curry paste, and all of the ingredients are whole, no chemicals.
Easy Thai Green Curry Coconut Soup
5 chicken thighs (or whatever you have in the refrigerator)
1 onion diced
1 tbs coconut oil
1 can of coconut milk (which is different than creme of coconut, don’t make that mistake)
2-3 Tbs of Green Curry Paste (depending on how spicy you like it)
1 sweet potato diced
1 tbs of fish sauce (not optional, go buy it now)
salt and pepper and a sprinkle of sugar
carrots, mushrooms, green beans, broccoli, sugar snap peas, zucchini, tomatoes, really whatever is left in the refrigerator that you need to get rid of….)
1. Heat oil in a dutch oven or deep pan. Add onions and cook until about translucent. Add chicken skin side down and cook until skin is brown and crisp. Flip over chicken. Add curry paste and mix with the onions until fragrant, 30 seconds. Add half of the can of coconut milk, and enough water to cover the chicken. Add in the sweet potatoes and any other vegetables you would like to add. (be careful not to add any vegetable that might get mushy from over cooking….peas, broccoli, zucchini etc.)
2. Place a well fitting lid over the top, and let simmer until chicken is cooked through. 30 minutes or so.
3. Uncover and add the rest of the can of coconut milk, and the fish sauce. Adjust the salt and pepper to your liking and add just a dash of sugar.
4. Serve in bowls