Red Curry Soup

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8

Ingredients

• 2 tablespoons sesame seed oil

• 6 cloves garlic (minced)

• 1 yellow onion (diced)

• 1 shallot (diced)

• 1 red bell pepper (diced or slivered)

• 1 tsp ginger

• 1-2 (4 oz) jar red curry paste, to taste (can start with half a jar depending on spice tolerance)

• 1 (14 oz) can unsweetened coconut milk

• 4 cups chicken or vegetable stock/broth

• 8 oz mushrooms (sliced) – I personally like to double this

• 1 – 1 ½ lbs cooked chicken (diced)*

• 2 heaping cups fresh spinach

• 3-4 stalks green onions (chopped)

• Juice of 1 lime

• 2 tsp fish sauce (or more to taste)

• Salt (to taste)

Serve with

• Rice

• Ramen noodles

Equipment

• Large stockpot or dutch oven

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Instructions

1. Heat sesame oil in a large stockpot or Dutch oven over medium-high heat.

2. Add the garlic, onion, shallot, red bell pepper, ginger, and red curry paste.

   • You can start with half the jar of curry paste depending on your spice tolerance.

   • If you decide you want more spice, add it at the end and simmer for 5 minutes.

3. Cook, stirring occasionally, until softened, about 3 to 4 minutes.

4. Add the coconut milk and chicken broth.

5. Whisk to combine.

6. Bring the mixture to a boil, add the mushrooms and cooked chicken.

7. Reduce heat to a simmer.

8. Cook, until slightly thickened, about 10 minutes.

9. Add the spinach, green onions, fish sauce and lime juice and stir until the spinach is wilted.

10. Add salt to taste.

11. Serve over rice or ramen, or enjoy on its own.

    Note: you can also experiment with other veggies, like carrots and broccoli.