Thai Coconut Curry


Sep 27, 2021

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Fall is here and I'm super excited about #soupseason. Here's a new recipe I've been trying that I really enjoy. It's super simple and has some different flavors than the usual stuff I make.

 

Ingredients:

-1 chicken leg or 3-4 bone in chicken thighs
-2 cups chicken stock 
-2 tbsp minced ginger
-2 tbsp smashed lemongrass (smashed like you would garlic, do not mince)
-1-2 Thai chilis or spicy pepper
-1 can coconut milk (you can use reduced fat coconut milk if you're concerned about the fat)
-aromatics (star anise, kefir lime leaf, bay leaf)
-vegetable of choice, sliced (bok choy, bell pepper)
-1 tbsp coconut oil
-fresh cilantro/chive
-lime

***You can add rice or noodles to this. I personally prefer sweet potato glass noodles.

 

Directions:

  1. Add a tbsp of coconut oil to a medium sized pot on medium heat and throw in the lemongrass + ginger. Cook until fragrant (about 1-2 mins).
  2. In a seperate pan, boil the water for the noodles (if using them).
  3. Boil the noodles until they're done. Once done put in a seperate bowl.

2. Add in the aromatics, vegetable of choice, thai chili, bone broth and chicken leg/thigh. sprinkle with salt + cover with a lid. cook for about 20 minutes until chicken is completely cooked through.

3. Add in coconut milk and let simmer for 2-3 more mins.

4. Once everything is cooked, put hte chicken in the bowl with the already-made noodles. Strain the soup and keep the broth. Put the vegetables in with the chicken and noodles and pour the strained broth over it.

5. Add some cilantro + lime for garnish.

 

Enjoy!

-Morgan