Thai food is one of my family’s favorite foods of all time. It is very easy to accommodate everyone when we go out to dinner since we have vegetarians, vegans, and all types of crazy eaters in my family, and our favorite restaurant offers all types of options. I also love all of the colorful vegetables they have in their dishes. Yellow Chicken Curry is my favorite. I just love the warmth and comfort I feel when I am eating it. In trying to make a healthier version of the chicken curry soup I usually get when I eat out at our favorite Thai restaurant, this delicious Curry Soup came about! And the best part of all is that it is super easy to make, and it is just so yummy! I hope you enjoy it as I do.
Thai Yellow Curry Chicken Soup
Author: Lighter Self
Cuisine: Soups and Stews
Ingredients
- 2 large organic free range, skinless chicken breast, thinly sliced
- 2 organic free range skinless chicken thighs, trimmed
- 2 organic carrot, shredded
- ½ small cauliflower head, chopped
- 1 small rutabaga, diced
- 1 stalk of lemon grass, cut into 1-inch pieces
- 3 cups of organic low-sodium chicken broth (homemade bone broth would be the best option here)
- 1 sweet onion, chopped
- 6 cloves of garlic, minced
- ¼ teaspoon turmeric
- ¼ teaspoon of cumin
- A pinch of chili powder
- Pink Himalayan salt to taste
- 3 green onions, thinly sliced
- 1 bunch fresh cilantro, chopped
- 1 tablespoon of fresh ginger, shredded
- ½ cup unsweetened coconut milk
- ½ cup unsweetened full-fat canned organic coconut milk
- 1 large lime, fruit juice
- 1 tablespoon coconut oil
Instructions
- Heat coconut oil in a medium-high heat. Add garlic and sweet onions, and sauté chicken in it, until fully cooked. Add carrots, rutabaga, cauliflower, ginger and cook, stirring occasionally until softened. Add chicken broth, turmeric, cumin, chili powder and bring to a boil. Reduce the heat to medium-low, stir in coconut milk, lemon grass and cook for about 5 minutes. Add lemon zest and juice, cilantro, pink Himalayan salt and serve immediately. Garnish with green onions and remaining cilantro leaves.
Nutrition Information
Serving size: 4
