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