Green Curry Chicken Soup - Single Serving!
The soup is bright with basil and lime, comforting with ginger and garlic, gently spiced by green curry paste, and naturally creamy thanks to coconut milk- which i like to further mix with almond or other lactose-free milks. It's so easy to throw in whatever vegetables and proteins you feel like, making it a feel-good dinner that is satiating without being too heavy.
Ingredients
- 1 tsp olive oil *or any neutral oil. You can also skip this.
- 2-3 tsp green curry paste *use less for a milder taste
- 1 clove garlic*
- 1 tbsp fish sauce *or soy sauce
- 120 ml coconut milk *can be subbed for normal milk, or half-and-half
- 180 ml chicken/vegetbale broth
- 100 g chicken breast or thigh *thinly sliced. Can be subbed for tofu
- 250 g mixed vegetables *or add how many vegetables you wish!
- 1 handful Thai basil/cilantro/spring onion to top
Instructions
- Heat the oil in a pot, add garlic and ginger and fry for 3 mins to soften. Add the green curry paste and sauté until fragrant.
- Whisk in broth and fish sauce. Add your root/study vegetables (like carrots and potatoes). Increase the heat to high and bring to a gentle boil.
- Add coconut milk (or any milk you like) and chicken (I like using chicken breast). Simmer for 8-10 minutes.
- Add quick-cook veggies (bamboo shoots, mushrooms etc. Cook until crisp/tender.
- Stir in the basil, cilantro, and other finishers like bok chok. Season with salt & pepper as needed.