Ingredients:
1 sweet potato, peeled and cubed
4 medium carrots, peeled and cubed
4 asparagus spears, chopped
½ onion, chopped
1 yellow squash, cubed
1 green zucchini, cubed
1 C. broccoli florets
3 green onions, chopped
1 C. sliced mushrooms
2 cans whole coconut milk
32 oz. Chicken or vegetable broth
2 Tbsp. Red Curry Paste
2 Tbsp. Mild Yellow
Curry Powder
2 Tbsp. coconut oil
Garnish:
Salt and pepper to taste (optional)
Chili paste (optional)
Fresh spinach
To prepare:
Heat coconut oil in large stockpot over medium/high heat and
add cubed chicken breast. When chicken
begins to brown add 1 tbsp. red curry paste, 1 tbsp. curry powder and 1/3 of a
can of coconut milk, mix with chicken and cook thoroughly. (about ten
minutes) Add the remainder of the
ingredients, all of your veggies, your broth, coconut milk, and seasoning. Mix well.
Bring to a boil, reduce to simmer for approximately 40 minutes or until
sweet potatoes are cooked to desired doneness.
If you like a thicker soup, reduce the amount of broth you
add. If you prefer a more brothy
consistency, reduce the amount of coconut milk or add more stock. This dish can be made vegetarian by simply
omitting the chicken, and substituting veggie stock. If you are going veggie on this one, replace
the chicken in step one with sweet potato, sautéing with red curry paste, curry
powder, and coconut milk. Undercook the
sweet potato as it will finish cooking with other veggies.
Portion into a bowl and add a handful of fresh spinach. The spinach wilts into the soup and is
divine. I actually put a ton of fresh spinach of mine but
just garnished the bowl for a prettier picture.
If you like it spicy add some chili paste.
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