Thai Chicken Curry Soup

Post date: Sep 15, 2015 9:02:31 PM

Makes 4 servings

Instructions:

2 Tbsp. olive or coconut oil, divided

3/4 pound boneless, skinless chicken thighs, cut into strips

3 ribs celery, sliced

3 cloves of garlic, chopped

1 onion, chopped

1 red bell pepper, chopped

1 Tbsp. minced fresh ginger

3 cups gluten free chicken broth

1 can (13.6 ounces) coconut milk

1 Tbsp. green curry paste

2 Tbsp. Thai fish sauce or gluten free soy sauce

1/4 cup fresh cilantro, chopped

Directions:

In a large pot over medium-high heat, heat 1 Tbsp. of the oil. Cook the chicken, stirring for 8 minutes, or until browned. Remove to a plate and keep warm.

In the same pot, heat the remaining 1 tbsp. oil. Cook the celery, garlic, onion, pepper, and ginger, stirring occasionally, for 3 minutes. Add the broth, coconut milk, curry paste, fish or soy sauce, and the reserved chicken. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 4 minutes or until the chicken is no longer pink and the vegetables are tender crisp. Sprinkle with the cilantro.

Serve with a side salad and some gluten free bread!