Ever since we went to culinary school in Thailand, we’ve been trying to recreate many of the dishes we made at home. Sometimes, this can be challenging, but when it comes to this soup — no challenges in sight, I promise!
Not only is this soup incredibly easy, it tastes delicious and is packed with flavor. Now, let’s get started!
You Will Need:
3 cups chicken broth
4 cups unsweetened coconut milk
1 yellow onion, chopped
3 cloves garlic
2 tbsp. fresh ginger, grated
4 tbsp. green curry paste
1 tbsp. sweet chili ginger sauce
3 tbsp. liquid aminos (you can sub soy sauce here if you’re not following a gluten-free diet)
2-3 stalks fresh lemongrass (if using the paste, 2 tbsp.)
1 cup frozen peas
2 carrots, chopped
|For those that care, this pot is on major sale right now at Macy’s — regularly $180, now $50!|
1. In a large stock pot, sauté your onion, garlic and ginger until aromatic.
2. Add in chicken broth and bring to a simmer on medium heat.
3. Add coconut milk, curry paste, chili ginger sauce, liquid aminos and lemongrass. Cook on medium-low heat for 30-40 minutes.
*To make this dish heartier, add in raw chicken breast, sliced, and let cook together.
4. It’s important to let the flavors come together (our Thai teacher emphasized take many big whiffs while standing over the pot), so do a couple taste tests.
5. Once your broth has cooked for 30-40 minutes, add in peas, pepper and carrots. Turn to low heat and let cook for 20 additional minutes.
6. Remove from heat and serve immediately with lime wedges.