True story, before I met my husband I did not eat curry, like at all. I am still not a HUGE fan of it, particularly the traditional kind. I''m not sure if this is simply because I haven't branched out enough or because I am super protective over my digestive system and the new things I introduce to it. You see, for me keeping things I eat relatively normal is key to feeling my best. But, that's not always fun! So I can honestly say I have branched out more and more since I met Alec, slowly but surely. And I am pleased to say that green curry is now high up on my list of flavors that I love! I have made several dishes with it, the first being a noodle bowl and now this easy Thai chicken soup made in the crockpot. I highly recommend trying this simple one! It's super easy and packs a lot of flavor into the bowl. Whether you have ever eaten curry or not, I recommend branching out of your comfort zone with this one. It's a super comforting bowl of delicious flavor that is PACKED with veggies and chicken. And, it's both gluten free and dairy free and meets Whole30 requirements if you are doing that this month. If you're like me and love a good bowl of soup to cozy up to, you are going to like this one! With six different main vegetables in it, it will leave you feeling nourished and rejuvenated. I hope you find it as cozy and tasty as I did, enjoy!
Serves: 6-8
Ingredients:
2 boneless skinless chicken breasts
1 green pepper, sliced into thin strips
4-5 red sweet peppers, sliced into thin strips
2-3 medium carrots, peeled and diced
1 sweet onion, sliced thin
2-3 broccoli heads, cut into florets and stalks sliced into thin strips
1 package sliced shiitake mushrooms
4 cups chicken bone broth
1 can unsweetened coconut milk, more if desired for extra creaminess
2 tbsp green curry paste (find in the international isle)
3-4 cloves garlic, pressed or minced
1 1/2 tsp grated fresh ginger
1-2 punches kosher salt
White pepper, about 1/4 tsp
1-2 tbsp cilantro chopped, more to garnish
3-4 leaves fresh Basil, more for garnish
Lime slices, for garnish
Jalapeno slices, for garnish if heat desired
Red pepper, for extra heat if desired
Note:
Gluten free
Dairy free
Whole30
Directions:
Prepare all of your veggies! This can be done the night before to save time in the morning. Simply store all together in a zip loc bag or air tight container.
Whisk together the grated ginger, garlic, coconut milk and green curry paste. You can do this directly in the crockpot or in a separate bowl.
Add the vegetables and chicken to the the crock pot, followed by the chicken broth. Next add the coconut milk mixture if not already in the crockpot. Sprinkle with kosher salt and white pepper (add more at the end to taste).
Add the fresh basil and chopped cilantro. Cook on high for 4 hours or low for 6 to 8 hours until chicken is fully cooked. Once cooked, remove from crockpot and shred the chicken. You can do this using a fork, meat claws or for a very quick method- put it in a bowl and use a hand held mixer. Add the chicken back to the crockpot and mix well. Let marinade for at least 10 minutes to absorb more flavor.
Scoop into bowls and garnish with your favorite toppings! Basil, cilantro, fresh lime slices, red pepper or maybe some jalapeños. You can have it exactly your way! Enjoy with a big soon for slurping :)
What are you cooking up these days? I would love to see! If you try any recipes, please tag me or send me a picture! :) Until next time, Cheers!
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