Smart in the Kitchen's Coconut Red Curry Soup is delicious and deceptively healthy.
Smart in the Kitchen’s Coconut Red Curry Soup was developed specifically with Whole30 in mind – there’s not a drop of guilt in the pot.
1 tablespoon olive oil
½ yellow onion diced, about 1 cup
1-inch piece fresh ginger, grated, about 1 tablespoon
2 tablespoons Thai red curry paste
1 carrot, sliced
1 red bell pepper, chopped
2 cups chopped sweet potatoes (we leave the skins on)
1 teaspoon Kosher salt
2 boneless, skinless chicken breasts, cut in 1-inch pieces
1 13 ½ -ounce can coconut milk (not low-fat)
2 cups chicken stock
2 tablespoons fish sauce
3 tablespoons fresh squeezed lime juice
Optional garnish: cilantro, Thai basil, crushed red pepper flakes
Warm the oil in a large pot over medium heat. Add the onion and sauté for 3 to 5 minutes, until it is soft and translucent. Add the ginger and red curry paste, and stir to combine.
Add the carrot, red pepper, sweet potato, and salt, and stir to combine. Add the chicken and stir.
Stir in the coconut milk, chicken stock, and fish sauce. Let the soup simmer on low heat until the vegetables are soft and the chicken is cooked, about 30 minutes.
Add the lime juice and taste for seasoning, adding more salt if necessary. Serve with garnishes, if desired.
Marcia suggests serving the soup over steamed rice or cauliflower rice.
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