Green Curry Chicken Soup: The Recipe That Caused a Facebook Frenzy by Morgan Hawthorne

If you love warm curry and chicken soup this is the mashup you’ve been looking for! It’s gluten-free and is a healthy choice for dinner that you and your family will love!

You’ll need:

• 1 rotisserie chicken, pulled and shredded
• 1 tablespoon coconut oil
• 1 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons green curry paste
• 6 cups culinary Thai stock or chicken stock
• 2 carrots, sliced
• 8 ounces sliced baby portobello mushrooms
• 1 red pepper, julienned
• 1 can (14 ounces) lite coconut milk
• Toppings: lime wedges, chopped cilantro, sliced avocado, sliced green onions

Here’s how to make it:

1. Heat a large Dutch oven to medium-high heat. Add the coconut oil. Once melted add the red onions and saute 3-4 minutes until translucent.
2. Add in the garlic and ginger. Saute for 30 seconds. Add in curry paste and stir 2-3 minutes until thickened.
3. Add broth. Bring to boil and reduce to simmer. Stir in the chicken, carrots, red pepper and mushrooms.
4. Scoop a cup of broth out of pot and blend with the can of coconut milk and add back to pot. Simmer for 5 minutes.
5. Pour over brown rice, if desired, and garnish with toppings. Enjoy!

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Related Products on Amazon We Think You May Like:

Green Curry Paste $6 & Up

Coconut Oil $6 & Up

Thai Broth $5 & Up

Lite Coconut Milk $2 & Up

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