Thai Curry Chicken Soup for the soul

There are some things in my kitchen that are purely routine: putting aged bananas in the freezer for banana bread; leftover espresso goes in the fridge for mid-afternoon iced coffee; and storing all organic carrot peels, onion trimmings, and chicken bones in the freezer to make stock for soups and risotto. As a soup-o-holic I always have stock on hand for a quick go-to when lunch time hunger strikes, but if you don’t have the homemade version, a good quality, organic store-bought will do.

This recipe comes from an inspiration I picked up on my recent trip to London where I had the most amazing Thai food on a night out with ‘the lads’. It started as my regular chicken soup recipe but I’d still been dreaming about spicy curry and, as I happened to have some good Thai Kitchen curry paste on hand, I thought…huh, it’s cold outside and this will warm us up, let’s try it. The result: magic! So much so that I adopted the “chicken soup for the soul” name because this went beyond filling me up, it made me happy! If you want to richen the recipe, throw in some coconut milk, and if you want some extra substance add in some jasmine or sticky rice. Oh, and be sure to add the green beans just in the last 5 minutes of cooking…nothing is worse than over cooked green beans…

thai chicken soup for the soul

thai curry chicken soup for the soul
Servings Prep Time
8servings 20
Cook Time
35
Servings Prep Time
8servings 20
Cook Time
35
Ingredients
  • 2L. chicken stock
  • 3cups shredded cooked chicken, brown and white meat
  • 2Tbsp. EVOO
  • 4 celery stalks, diced
  • 3 carrots, diced
  • 1 shallot, finely minced
  • 2cups green beans, cut into 1
  • 1cup green spring peas
  • 2cups unsalted corn kernels
  • 3Tbsp. Thai red curry paste
  • 2Tbsp. your favourite Sriracha sauce
  • sea salt and black pepper to taste
Instructions
  1. In a large soup pot, sauté the celery, carrots, and shallot in the EVOO until just soft and very fragrant. Add in the chicken stock and curry paste. Bring to a boil.
  2. Add in the chicken, corn, green beans and peas. Simmer for 5 minutes. Season with sea salt and pepper to taste. Spice with sriracha to your desired heat.
Thai Curry Chicken Soup for the soul
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