Thai Chicken (Curry) Soup

I.L.O.V.E.C.U.R.R.Y. This recipe is for an easy and healthy curry flavored soup.  This soup is perfect on its own, but I ate it over brown rice to make it a bit more authentic and filling.  My recipe is adapted from this one, the main difference being that I cooked it on my stovetop and not in my slow cooker (although I am sure the slow cooker would have been tasty)! Enjoy!

Servings: 6

Serving Size: 1 cup of curry + ½ cup brown rice

Points Plus: 10pp (7pp if just eating the soup)

Prep Time: 15 minutes

Cook Time: 45 minutes

Level of Difficulty: Easy

Ingredients:

2 tablespoons red curry paste

2 12 ounce cans of coconut milk (one light and one regular)

2 cups chicken stock

2 tablespoons brown sugar

2 tablespoons peanut butter

1 pound chicken breast, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 clove garlic, finely chopped

1 cup frozen peas, thawed

1 cup carrots, thinly sliced

1 tablespoon lime juice

Cilantro for garnish

3 cups cooked brown rice

Cooking spray

Directions:

Spray the bottom of a large pot and add your red pepper, onion and carrots. Cook for about 4 minutes and then add your chicken. Sautee until chicken is cooked through. Add your ginger and garlic and cook about 2 more minutes. Mix the curry paste, coconut milk, chicken stock, brown sugar and peanut butter and bring to a boil.  Turn the heat down and let it simmer on low for about 45 minutes.  Add in the peas and cook for about three minutes longer. Serve 1 cup soup over ½ cup brown rice with a squirt of lime and fresh cilantro.

Tip:
Instead of red curry paste, try green or yellow paste for a different flavor profile for this soup. If you do try out a different type of curry paste make sure to comment and let us know how it turned out!

XOXO Katie