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Thai Red Curry Chicken Soup
We love the tradition of spicy, belly-warming foods on cold days. They fire you up from the inside out, making you feel good all over. And this beautiful soup has so many immunity boosting ingredients, to boot.
By Sarah Wickers
Thai Red Curry Chicken Soup
Sarah Wickers
Rated 5.0 stars by 2 users
Category
Soup
Cuisine
Thai
Author:
Sarah Wickers
Servings
4
Prep Time
30 minutes
Cook Time
90 minutes
Winter has hit Western North Carolina! The snow days are here and we are hunkering down. Whether your like to spend your snow days outside making snowmen and snow angels, or buried under a blanket with a book, this is a recipe that will warm you all the way through.
We love the tradition of spicy, belly-warming foods on cold days. They fire you up from the inside out, making you feel good all over. And this beautiful soup has so many immunity boosting ingredients, to boot. It is reminiscent of soup my mom made when I was a child. She made the most perfect savory and delicious crockpot chicken soup. The whole family would gather around for dinner and talk about our days. This Thai Red Curry Chicken Soup is an exotic twist on that tradition. Your family will love it!
Ingredients
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2 Tb. Coconut oil
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1 Yellow onion, sliced
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1 Tb. Tamari or Soy Sauce
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1 Lb. Boneless Chicken thighs, sliced thin
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1 Tb. Well Seasoned Table Magic Garlic Dust
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3 Tb. Well Seasoned Table Thai Red Curry Seasoning
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4 Plum tomatoes, chopped (or 1 can fire roasted diced tomatoes)
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1 can Unsweetened Coconut milk
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2 c. Chicken Broth
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2 tsp. Brown sugar
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1 Tb. Fish sauce
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5 oz. Spinach (or other leafy green)
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1 Jalapeno (sliced thin)
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Herb garnish: sliced cilantro, thai basil, or chives
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Other garnish: lime wedges, chopped peanuts, or fried shallots
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4 c. Jasmine rice, cooked (or rice noodles, if you prefer)
Directions
Preheat oven to 400.
In a large ovenproof sauté pan or Dutch oven, heat coconut oil on medium heat. Add the onions and heat, stirring often, until they are just softening. Add tamari and sauté for about 5 minutes or until onions begin to brown a little.
Meanwhile, place the chicken and sliced jalapeno in a large bowl and season with 1 Tb. of the Thai Red Curry Seasoning. Mix well.
Add the Magic Garlic Dust and the remaining Thai Red Curry Seasoning to the onions. Stir until coated.
Add tomatoes to the pan. Stir for one minute. Add the can of coconut milk. Fill up the can with water and add that to the pan. Add in chicken broth. Add the fish sauce and brown sugar and bring to a simmer.
Add the chicken and stir. Transfer pan to the oven, uncovered, and cook for 1 hour or until the liquid has reduced to your preferred thickness.
Remove from oven and stir in spinach. Spoon over rice or noodles. Garnish and enjoy!
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