Wednesday, July 24, 2019

Thai Curry Soup

I made this last night and we ALL (kids included) fell in love with it.  The flavors are spot-on and you can put in whatever veggies you like.  It makes a TON, so I cooked less dinners this week than normal because we didn't want to stop eating this for left-overs.  I made Mel's Kitchen Cafe's coconut rice and put a scoop in the bottom of the bowls, which made it more filling and hearty.

Thai Curry Soup

Heavy Cream
Thai Red Curry Sauce (11 oz. bottle from Trader Joe's)
Green Cabbage Shreds- 10 oz. package
1-2 Onions, diced
3 chicken breasts, diced 
3 boxes broth (I used bone, but any chicken or veggie will work)
Vegetables of your choosing

I used: Green beans, sweet peppers (the small multi-colored ones), broccoli, 2 zucchinis, carrots, mushrooms.  You can put in whatever you like and it all works!  Just make sure you adjust cooking times (ie- zucchini and mushroom cooks fast and should go in at the end)

In a LARGE pot, sautee onion in 2 Tbs. butter until soft.  Add cut chicken and minced garlic.  Cook until chicken is no longer pink.  Pour broth, green beans, and carrots in (and any veggie that may need more time to soften).  Bring to a boil for 10 minutes, or until veggies are soft to your liking and chicken is fully cooked. Add chopped zucchini and Thai sauce.  Bring to a boil again and then add cabbage and cream (I probably used 1 cup cream, but you can add to your desire).  Cabbage cooks fast, so give it a minute or two and then serve.