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!