Easy Green Curry Chicken Soup

I mentioned on Monday that I’ve been having some extreme food boredom and I’ve been working on spicing things up to keep from totally losing my sanity. Well in my world, spicing things up means making everything into curry. What can I say? I just really like curry. It’s warm, it’s spicy, and so simple.

I can barely call this recipe because if you have some items prepped ahead of time, it’s more of a throw-everything-in-a-pot-and-simmer sort of deal. This dinner went from prepped to ready in about 20 minutes – not bad for a pot of soup!I usually prep a big batch of chicken breasts on Sunday so my chicken is already cooked but if you could always use a rotisserie chicken or poach some chicken breasts, shred it, and get some cheater’s chicken stock out of it. I make it even easier and just buy a package of frozen stir fry veggies and add whatever other veggies need to be used up. Add stock (homemade or storebought), some coconut milk, and dinner is done. It doesn’t get any easier (or tastier) than that.

Easy Green Curry Chicken Soup

Print recipe

Serves	2-4
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes

Ingredients

1 tablespoon coconut oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoon green curry paste (use more or less depending on how spicy you want your soup)
2 cups shredded chicken
3 cups assorted veggies such as mushrooms, green beans, snap peas, and carrots (I buy a frozen stir-fry veggie package to make it even easier)
1 quart chicken stock (make sure there is no sugar for whole30 compliance)
1/3 cup canned coconut milk (you can use more if you want a creamy soup)
salt & pepper, to taste

Directions

1.	Heat coconut oil over medium high heat in a large pot. When oil is melted and hot, add onion and saute until transculent, about 5-7 minutes.
2.	Add garlic and saute until fragrant, about 1-2 minutes. Add curry paste and stir vigorously to warm through and cook until very fragrant, this should only take 30 seconds or so.
3.	Add veggies to pot and stir to combine everything together. Add chicken and stir to combine.
4.	Add chicken stock and bring to a boil. Once at a boil, reduce to a simmer, add coconut milk, and simmer for 15 minutes. Season with salt and pepper.
5.	Serve with lime wedges and fresh cilantro if desired.