Thai Green Curry Chicken Soup

If you want to add more dairy free recipes to your recipe box, Thai Green Curry Chicken Soup might be a recipe you should try. This main course has 674 calories, 43g of protein, and 36g of fat per serving. This recipe serves 4 and costs $4.84 per serving. It will be a hit at your Winter event. This recipe from Damn Delicious requires green onions, canolan oil, onion, and garlic. This recipe is typical of Indian cuisine. 35 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is excellent. If you like this recipe, take a look at these similar recipes: Homemade Thai Green Curry Paste (And An Easy Thai Green Curry), Thai green curry noodle soup, and Thai Green Curry Lentil Soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 (13.5-ounce) can coconut milk

1 tablespoon canola oil

2 1/2 cups chicken stock

1/4 cup chopped fresh cilantro leaves

3 cloves garlic, minced

1 tablespoon freshly grated ginger

3 tablespoons green curry paste

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons freshly squeezed lime juice

1 onion, diced

4 ounces rice noodles

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

3 cups snow peas, sliced

Equipment:

dutch oven

pot

Cooking instruction summary:

Cook rice noodles according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes. Stir in green curry paste and ginger until fragrant, about 1 minute. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice noodles.

 

Step by step:


1. Cook rice noodles according to package instructions; set aside.

2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste.

3. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.

4. Stir in green curry paste and ginger until fragrant, about 1 minute.

5. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.

6. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.

7. Serve immediately with rice noodles.


Nutrition Information:

Quickview
674k Calories
42g Protein
36g Total Fat
45g Carbs
31% Health Score
Limit These
Calories
674k
34%

Fat
36g
56%

  Saturated Fat
23g
145%

Carbohydrates
45g
15%

  Sugar
10g
12%

Cholesterol
166mg
55%

Sodium
632mg
27%

Get Enough Of These
Protein
42g
85%

Selenium
52µg
76%

Vitamin B3
13mg
66%

Vitamin C
54mg
66%

Manganese
1mg
66%

Phosphorus
552mg
55%

Vitamin A
2747IU
55%

Vitamin B6
1mg
54%

Vitamin K
41µg
40%

Potassium
1068mg
31%

Iron
5mg
30%

Vitamin B2
0.51mg
30%

Vitamin B5
2mg
29%

Copper
0.54mg
27%

Magnesium
107mg
27%

Zinc
3mg
26%

Vitamin B1
0.37mg
25%

Fiber
5g
23%

Vitamin B12
1µg
18%

Folate
72µg
18%

Calcium
104mg
10%

Vitamin E
1mg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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