We hope you enjoy this wonderful recipe for a simple and delicious soup that can be prepared in minutes. It is sure to make your body feel happy–bringing comfort against winter’s cold, while offering up a hint of spring with its bright, fresh flavor.
2 teaspoons grapeseed or vegetable oil
1 Tablespoon red Thai curry paste
1 8 oz. can coconut milk
1 ½ cups chicken stock
1 Tablespoon fresh lime juice
4 boneless, skinless, chicken breasts – sliced thin
1 cup sugar snap peas or snow peas
1 cup thinly sliced mushrooms (such as cremini or baby bellas)
¼ cup cilantro leaves
Heat the oil in a large sauté or frying pan (preferably non-stick) over medium heat.
Add curry paste and cook until fragrant, stirring constantly.
Stir in coconut milk, chicken stock and lime juice.
Bring to a boil and let cook for 1 minute.
Reduce the heat to low and add the chicken, simmering for about 5 minutes to cook the chicken and incorporate the flavors.
Add the peas and mushrooms and cook another 5 – 10 minutes until chicken is completely cooked and the vegetables are tender.
Stir in fresh cilantro and lime juice and serve.
This is wonderful served over steamed rice. Feel free to add different vegetables or to try different kinds of curry.