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Thai Green Curry Chicken Soup

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This Thai Green Curry Chicken Soup has been a go-to for years! It’s comforting, and so easy to make! The lemongrass infused coconut broth is delicious and flavourful, and it’s loaded with a bunch of veggies!  I like to add a scoop of fragrant jasmine rice with mine to serve, but you can leave it out, or swap with veggie/rice noodles. Honestly, this might end up being a recipe that’s on rotation every week for the cooler months!

The best thing about this soup is that you can use any sort of veggies you want! My favourite combo for this soup is broccoli, cauliflower, red pepper, Shitake mushrooms, corn, and snap peas. Adding a bunch of veggies really makes for a heartier soup which, let's be honest, are the only soups I like.  Hearty>everythang. 


One thing I will mention is that all green curry pastes are different! For this recipe, I used 2 tablespoons of the MAE PLOY brand and It was perfect for me! Medium spicy and very flavourful! I bought it at Lucky’s Supermarket but can also be found online! I have also used Thai Kitchen green curry but found I had to use more to get a similar flavour- about 4+ tablespoons!  So, add a small amount at a time, taste, and tailor to your own taste according to the green curry paste you have! There’s nothing worse than making a big pot of soup and it’s too spicy!

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Thai Green Curry Chicken Soup

Ingredients:

  • 2 tablespoons avocado oil or extra virgin olive oil
  • 1½ pounds chicken breasts, thinly sliced (about 3 chicken breasts)
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1-inch chunk ginger, peeled and grated
  • 1 large carrot, peeled and diced
  • 2 tablespoons Mae Ploy Green Curry Paste (see note)
  • 4 cups chicken broth
  • 1 can full-fat coconut milk
  • 2 stalks lemongrass, optional but adds a deeper lemongrass flavour
  • 1 small broccoli crown, cut into florets 
  • 2 cups cauliflower florets
  • 1 handful snap peas
  • ½ cup fresh or frozen corn
  • 1 small red bell pepper, sliced into strips
  • ½ package shiitake mushrooms, woody stems removed
  • 2 teaspoons fish sauce
  • 1 tablespoon coconut aminos
  • juice of 1 lime
  • 2 teaspoons coconut sugar, optional
  • ½ cup packed basil leaves (Thai Basil is great if you can find)
  • Cooked Jasmine rice, for serving (optional)

Method:

  1. Heat oil in a large pot over medium heat. Add the chicken and cook for 2-3 minutes. Add the onion and cook for another 3-4 minutes, until softened and translucent. Add the garlic, ginger, carrot, and green curry paste and saute, stirring constantly, until fragrant - about 1-2 minutes longer. Add the broth and coconut milk and bring it to a simmer. Using the back of a knife or meat tenderizer, bruise the lemongrass stalks before adding them to the broth, cover, and simmer until carrots are slightly tender - about 10-15 minutes
  2. Add the vegetables and simmer until vegetables are tender, but not overcooked - about 8-10 minutes longer.  Add the coconut aminos, fish sauce, and lime juice, coconut sugar, and basil. Mix well and taste the broth. Add salt is necessary. If you feel it needs more curry paste, add more to suite your taste. You can also add red pepper flakes if you want it to be more spicy.
  3. Remove the lemongrass stalks from the soup and discard. Serve with cooked jasmine rice, more basil, and lime wedges.

Note: All green curry pastes are different. For this recipe, I used 2 tablespoons of the MAE PLOY brand and It was perfect for me. For Thai Kitchen Brand, about 4+ tablespoons will probably be needed. Add a small amount at a time, taste, and tailor to your own taste. 

1 comment


  • Kai |

    Just whipped this up and it’s delicious! Thanks for the inspiration.


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