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Colorful Chicken Thai Soup

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Chicken Thai Soup Recipe

Soup season is quickly approaching. Here is one of my favorite recipes for tasty Chicken Thai Soup. 

Ingredients:

  • 2 tbsp. extra-virgin Olive Oil
  • 1 clove of Garlic, minced  
  • 1 medium Onion, chopped 
  • 1 cup Carrots, chopped into 1/4 inch pieces 
  • 1 cup small white or red Potatoes, chopped into 1/2 inch pieces 
  • Sea Salt and Ground Black Pepper, to taste
  • 1 1/2 cups low-sodium, organic Chicken Broth 
  • 1/2 cup light, unsweetened Coconut Milk
  • 1/2 cup Almond or Rice Milk
  • 2 boneless, skinless Chicken Breasts, (about 4 oz. each)
  • 1/2 cup Snow Peas, cut lengthwise 
  • 2 tsp. Red Chili Pepper Flakes (or to taste)
  • 1 tbsp. Curry Paste
  • 2 tsp. fresh squeezed Lemon Juice
  •  4 tbsp. Cilantro, coarsely chopped

Directions:

  1. Heat oil in a large pot, over medium heat.
  2. Add garlic, onion, carrots, and potatoes. Season with salt and pepper and saute until onions are lightly translucent. 
  3. Add chicken broth, coconut milk, and almond or rice milk.
  4. Add the chicken, cover, and let simmer for 12 minutes over medium-low to medium heat
  5. Remove chicken and set aside. 
  6. Add snow peas, chili flakes, and curry paste to the soup. Simmer for 2-3 minutes. 
  7. When cool enough to handle, slice the chicken and add the pieces back to the soup. 
  8. Season with additional salt and pepper, if desired. 
  9. Add lemon juice and sprinkle cilantro 
  10. Serve snd enjoy
     

 

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