I LOVE THAI FOOD. I know, a lot of this blog is me telling you about all the food I make, but I just can’t stop! (sorry not sorry). I always wanted to find a Thai curry soup that I could make at home that was cheap, easy, and fast. I found this one on a blog called, mellow mondays, but I did change a few things. I am not a huge fan of ginger and I forgot to get lemongrass (classic Jess), so I took those out of this recipe. It still tasted unreal!
Thai food is always so expensive and I always wish I had more so I decided to meal prep this soup for a four-day week! I hope you enjoy!
2 cans of coconut milk (I used light)
1 heaping tablespoon of Thai curry paste
1 bunch of cilantro stems
2 chicken breasts or 4 chicken thighs (thighs are cheaper)
2 cups of chicken broth
1 shredded carrot
1 Tbsp lime juice
2 tablespoons of fish sauce (I used oyster sauce because I had it in the kitchen)
a small knob of ginger
a handful bean sprouts
8 ounce package rice noodles
1 bunch of cilantro leaves, rinsed
2 or 3 green onions, thinly sliced
a sprinkle or two salt
- 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 cilantro roots and 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, lime leaves, oyster sauce and lime zest and juice. Simmer for 20 minutes or so.
- Stir in the bean sprouts. Add the uncooked rice noodles. Turn off the heat and let stand until the noodles soften, about 5 minutes.
- Stir in most of the cilantro leaves. Taste and season with a touch more salt (or soy sauce) as needed.
- Add cilantro as garnish.
- Place into separate containers and refrigerate once cooled.
- ENJOY FOR LUNCHES!
Be sure to check out the mellow mondays blog for more awesome recipes!