Description
Learn how to make a quick and delicious Simple Thai Chicken Soup perfect for busy nights. This easy recipe is sure to become a family favorite!
Ingredients
- 1 tbsp avocado oil (15 ml)
- 1/4 medium onion, chopped
- 1 medium jalapeño, chopped
- 1 1/2 tbsp (23 ml) green curry paste
- 2 cloves garlic, minced
- 6 cups chicken bone broth (1,420 ml)
- 5 ounces canned coconut milk, full fat (383 g)
- 1 medium red pepper, thinly sliced
- 1 1/2 pounds chicken breasts or thighs, thinly sliced against the grain (680 g)
- 2 tbsp (30 ml) soy sauce (use a halal-friendly brand for sugar free)
- 1/4 cup chopped cilantro (4 g)
- 2 medium zucchini (about 10 ounces each), spiralized (566 g)
- 1 lime, cut into 8 wedges
Instructions
- In a large saucepan, warm the avocado oil over medium heat until it’s melted and shimmering. Add the chopped onion and cook until it becomes translucent, approximately 5 minutes.
- Incorporate the jalapeño, green curry paste, and minced garlic, and cook until the aroma is released, about 1 minute. Pour in the chicken bone broth and canned coconut milk, whisking until they are well blended.
- Allow the mixture to reach a boil, then lower the heat to medium. Add the sliced red pepper, thinly sliced chicken, and soy sauce. Let it simmer until the chicken is thoroughly cooked, around 5 minutes. Mix in the chopped cilantro.
- Distribute the spiralized zucchini among 8 soup bowls and pour the hot soup over them; the heat will soften the zucchini. (If not serving all at once, only add enough zucchini for the bowls you are preparing. The remainder can be stored in a covered container for a few days).
- Accompany each serving with a lime wedge for squeezing.
Notes
- Note: Adjust spiciness by adding extra jalapeño or more green curry paste to your liking.
- Note: Make it vegetarian by swapping chicken for firm tofu or your preferred plant-based protein.
- Note: Enhance flavor and texture by adding spinach, mushrooms, or bell peppers to customize your soup.
