This soup is really delicious. Even my husband, who isn’t an adventurous eater, loved this soup. You can eat it with brown rice or just as soup, personal preference! Here’s the recipe:
Yield: 8 to 10 servings
1/8 c. unsalted butter substitute
1 large onion, chopped
2 TBSP. green curry paste
3 garlic cloves, minced
1 TBSP. minced fresh ginger **Note
1 red bell pepper, thinly sliced and cut into 1″ long pieces
8 oz. fresh mushrooms, very thinly sliced
8 c. low sodium chicken broth
2 14-oz. cans coconut milk
2 TBSP. low sodium soy sauce
1 T. curry powder
2 T. brown sugar
1/4 tsp. crushed red pepper flakes
3 CUP cooked and shredded chicken breasts (or use rotisserie chicken)
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/4 CUP chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste
1 lime, cut into wedges, to serve with finished soup
**Note: Freeze your ginger, it’s easier to grate
- In a Dutch oven or heavy stock pot over medium heat, saute the butter substitute and onion, just until the onion is softened.
- Add the curry paste and stir to combine.
- Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes.
- Add chicken broth, coconut milk, soy sauce, curry powder, brown sugar, red pepper flakes, and chicken. Stir to combine and cook until thoroughly warmed.
- Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste. It may take a couple teaspoons of salt to reach good flavor, depending on the saltiness of the rest of the ingredients – just start out by adding a 1/2 teaspoon at a time, tasting after each addition.
- Serve as is, or over cooked brown rice. Have lime wedges available for a fresh squeeze of juice.