It’s a good thing I have a mother who likes soups; otherwise, I probably never would experiment with them. To be honest, soup isn’t my go-to. But it should be. Instead of losing all of those valuable nutrients during the cooking process, they mostly stay right there in the soup! Not to mention, soup is easy to digest and super nourishing to the gut. And when you make it, you generally have plenty of leftovers. It’s a win-win situation, really.
This soup also has my favorite thing in the entire world - ginger. You know that Frank's Red Hot commercial with that adorable elderly woman, "I put that sh*t on everything!"? Well, I literally put that sh*t on everything. Ginger is an anti-inflammatory, anti-nausea, and may even help kill cancer cells in combination with other treatments.
I asked my mom for her recipe for coconut curry soup and she couldn’t find it, which leads me to believe she probably made it up (she’s good like that). So, between the two of us (mostly her) we came up with this concoction. I have been eating it all week and am still standing, so lucky for all of you, it’s safe AND tastes amazing. Win-win-win!
Thai Coconut Curry Soup
Makes 4 servings
2 14 ounce cans unsweetened coconut milk
2 heaping tablespoons red curry paste
2 chicken breasts, thinly sliced
2 cups low-sodium chicken broth
2 large carrots, sliced or grated
1 red bell pepper, sliced
A few handfuls of fresh green beans, ends trimmed and cut in half
½ of a large yellow onion, diced
2 stalks of lemon grass, halved lengthwise
Zest and juice of one lemon
Chunk of fresh ginger, grated
1 can unsweetened pineapple chunks, drained
Sea salt to taste
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, red bell pepper, green beans, ginger, and lemon zest and juice.
Let simmer for about 20 minutes, adding the pineapple after about 15 minutes.
At this point, taste the soup and see if it needs more curry paste, salt, or lemon. Adjust as necessary.
Remove lemongrass stalks and serve.