Colorful Chicken Thai Soup
Whether you are sick or just looking for a new twist to the traditional chicken soup on a cold day, give this recipe a try. It’s full of vegetables, protein, whole food carbs, and healthy fats (plus garlic and onion to help fight a cold or flu). It will help kickstart your immune system to fight off any current illness and ward off any possible bugs you might encounter plus it tastes delicious! This is another one I like to make in a large batch and freeze individual servings because who really wants to cook when they’re sick? Enjoy!
- 2 Tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 cup carrots, chopped into 1⁄2 -inch pieces
- 1 cup small white or red potatoes, chopped into 1⁄2 -inch pieces
- Sea salt and ground black pepper, to taste
- 1 1⁄2 cups low-sodium (organic) chicken broth
- 1⁄2 cup light coconut milk or 1⁄2 cup almond or rice milk
- 2 boneless, skinless chicken breasts (4 ounces each)
- 1⁄2 cup snow peas, cut lengthwise
- 2 tsp. red chili pepper flakes (or to taste)
- 1 Tbsp. curry paste (such as Thai Kitchen)
- 2 tsp. fresh lemon juice
- 4 Tbsp. cilantro, coarsely chopped
- Heat oil in a pot over medium heat. Add garlic, onion, carrots, and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
- Add broth and coconut and milks. Bring to a light boil.
- Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
- Remove chicken and set aside. Add snow peas, chili flakes, and curry paste to soup. Simmer for 2-3 minutes.
- When cool enough to handle, slice chicken and add pieces back to the soup.
- Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro, and serve.