Thai Chicken Curry Soup

Happy Monday everyone! I hope it was a good day for you all! I had my french course this morning and I was looking forward to a nice relaxing afternoon-until my work called me in :( Even though I had to work today, it's been a good day. It was especially good because tonight Dan and I made dinner together. It has been awhile since we actually cooked together. Sad, I know. Dan has been super busy with work & school, so I've been the one cooking most nights. Anywho, it was nice to cook together. Guess what we made?? THIS! This Thai soup was something I was craving, and it totally hit the spot. Here is what you need to make this yourself, today, right now ;)

SERVES 4-6


Vermicelli, as much as you desire.

1 tablespoon olive oil

1 clove garlic, minced

1/2 tsp dried basil

1 teaspoon ground ginger

2 tbsp green curry paste

2 cups carton chicken broth

2 tablespoons soy sauce

1 tablespoon white sugar

1 can reduced-fat coconut milk

2 skinless boneless chicken breasts, chopped into bite size pieces

1/2-1 cup sliced mushrooms

2 big handfuls (yes, I use handfuls to measure) baby spinach leaves

1 tablespoon lemon juice

2 green onions, thinly sliced

1 egg, hard boiled (if desired)

To turn up the heat add:

• 1-2 tsp dried chilies
• 1-2 tsp chili sauce

Step one:

Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.

Step two:

Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.

Step three:

Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.

Add the cooked rice noodles into the soup.

Step four:

Garnish with half a boiled egg and green onion.

Enjoy!

Have a great week everyone! I shall see(?) you all again this time next week!
xo
-Britt