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Thai Curry Soup that makes a great base recipe…

March 1st, 2016 | no comments

Hi Everyone,

I am a Chef running my own business and a mom of two girls, 2 years old and 6 years old so I am always short on time.  I need my meals to be easy to make and with prep ahead components so that is the basis for my recipes.  I also love recipes that you can use as “base recipe” and modify as needed depending on what you like to eat or what ingredients you have on hand.

This recipe is a nice light soup that I love having for lunch or dinner whether it is a warm or cold day.  I am fan of Thai cuisine as it is healthy and refreshing and has lots of healthy fats like coconut milk- which I can’t seem to get enough of these days.  You can add any ingredients to this soup base and easily change up the proteins or ingredients.  If you are interested in any type of Asian cooking, I do recommend having fish sauce in your pantry as it adds umami, a complex flavor and taste, to deepen your sauces.  I like to make my own chicken broth with a store bought rotisserie chicken and then I use the shredded chicken in a few recipes that week.  An organic store bought chicken broth will absolutely work as well though.  After the recipe, I will include some ideas to change up the soup and substitute ingredients.

For meals like this one and more, please check out my 30 Clean meal plan, Meals Made Simple: <30CleanMealsMadeSimple>  Use coupon code CHEFROSE5 for $5 off the plan.
Happy healthy eating to you!

Chef Rose

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GREEN CURRY CHICKEN SOUP

1-2 teaspoons coconut oil or other clean cooking fat
2 1/2 cups chicken broth
1/2 can (7-8oz) coconut milk
2 large teaspoons green curry paste
1/2 teaspoon fish sauce (Red Boat is a clean brand)
2 cups shredded chicken, breast or thighs pre-cooked
(or if you want to add raw chicken, just make sure you cube the chicken small enough)
5-6 sliced mushrooms
1/4 yellow onion, sliced into thin strips
2 garlic cloves, minced
1/2 green bell pepper, sliced into thin strips
1 small tomato, cut into chunks for garnish

Start by heating the sauce pot on medium heat and then add 1 tsp coconut oil (or ghee) until melted and spread over pan.  Then add onion and cook until onion start to ‘sweat’ and become translucent, about 2 minutes.  Next add the garlic and keep stirring ingredients so it doesn’t burn.  Once garlic is fragrant, add the bell pepper and mushrooms and more cooking fat if necessary.  Now add the seasoned salt blend and stir vegetables until are somewhat cooked, about 4-5 minutes.  Add the chicken broth to deglaze and scrape off the browned bits on the bottom of the sauce pot.  Next in separate bowl, add the coconut milk, fish sauce and green curry and whisk them together.  Now add milk mixture to the soup and the chicken, cooked or raw, and cook until lightly boiling and flavors combine or until the raw chicken is cooked through.  Add tomatoes for a tasty and appealing garnish.

Possible substitutions and other combinations


– Any curry, red, green or yellow curry and curry powder works great too
– Add potatoes- cooked, or raw cubed small and boiled in soup- for a heartier meal
– Add some spinach or arugula for a wilted green addition
– Substitute any onion for the yellow onion- red onion, chives or leeks
– Use shrimp or any other protein in the soup
– Use carrots, red bell pepper, bok choy, broccoli or any other vegetables in the the soup
– Add fresh herbs like sliced basil or cilantro

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SONY DSCRose McGuire is a chef that values real whole foods, creativity, and personal expression in the kitchen. Trained at California Culinary Academy in San Francisco, Rose found a spark for teaching and connecting to YOUR inner chef. She is a dedicated yogi, dancer, reality TV watcher, amateur gardener, wine aficionado, farmer's market junkie and a grateful wife and mother living in San Diego, CA. Rose is also a very experienced and talented eater of all kinds of food.