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One pot meal: Chicken Thai Curry Soup

By admin | In Nutrition | on July 24, 2012

Perfect for a weeknight, this spicy Thai curry soup is easy to put together with some pantry staples and any vegetables you have on hand. In 20-30 minutes, you have a meal in a bowl…and the best part, you’re cleaning just one utensil at the end of it!!


  • 2 lbs boneless, skinless chicken thighs
  • 2 medium onions
  • 1 crown broccoli
  • 1 can straw mushrooms (available in the Asian/International aisle)
  • 1 can coconut milk (full fat, not “Lite”)
  • 1 tb sp coconut oil (or olive oil / ghee)
  • 1 tb sp garlic paste
  • 2 tb sp Thai red curry paste
  • 1 tb sp lemon grass paste (optional, or you can put in a stalk of fresh lemon grass)
  • 1 lime
  • 1 bunch fresh basil
  • 1 Thai chili (if you like it extra hot!)
  • Salt to taste (the best way is to add some salt with every ingredient as you go along to make sure it’s seasoned well)
  • Last, but not the least, your favorite cooking music playlist!

* Feel free to experiment with a variety vegetables – fresh and canned (various types of mushrooms, bamboo shoots, cabbage, carrots, zucchini, red bell peppers, green beans)

  1. Cut the chicken thighs into bit size pieces. Add about 1 tsp salt and garlic paste and let it marinate outside for 15 minutes while you chop and prep the other ingredients.
  2. Heat oil in a large pot or dutch oven.
  3. Once the oil is hot, add onions and let them cook until translucent or slightly brown.
  4. Then, add the chicken, spread it evenly and let it cook on each side for about 2 minutes until no longer pink.
  5. Stir in 1 tb sp of the Thai red curry paste and cook for a minute.
  6. Add coconut milk, rest of the curry paste, lemon grass and mix well. Let this simmer on medium heat for 4-5 minutes
  7. Add broccoli, mushrooms and continue to simmer for 5 minutes. Check seasoning and add more paste/salt as necessary.
  8. Add chopped thai chili (optional).
  9. Before serving, squeeze one lime and garnish with shredded fresh basil leaves.

* The Cocinaware enamel coated dutch oven available at HEB works well for a recipe like this – great price (around $30), convenient size, and easy to maintain.

* This can also be made in a crock pot – add all the ingredients (except lime, basil and tender veggies) and cook on low for 6-7 hours or on high for 3 hours. Then before serving, add the vegetables and simmer for 15-20 minutes. Garnish with lime and basil.

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