Red Curry Soup

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 6-8

Ingredients

• 2 tablespoons sesame seed oil

• 6 cloves garlic (minced)

• 1 onion (diced)

• 1 shallot (diced)

• 1 red bell pepper (diced or slivered)

• 1 tsp ginger

• 4 oz jar red curry paste

• 1 (14 oz) can unsweetened coconut milk

• 4 cups chicken stock/broth*

• 8 oz mushrooms (sliced)

• 1 – 1 1/2 lbs cooked chicken (diced)*

• 2 heaping cups fresh spinach

• 3-4 stalks green onions (chopped)

• Juice of 1 lime

• 2 tsp fish sauce (or more to taste)

• 3 cups cooked rice (1 cup uncooked)

• Salt or garlic salt (to taste)

*Vegetarian option: substitute the chicken broth for vegetable broth & omit chicken

Instructions

1. Heat sesame oil in a large stockpot or Dutch oven over medium-high heat

2. Add the garlic, onion, shallot, red bell pepper, ginger, and red curry paste

3. Cook, stirring occasionally, until softened, about 3 to 4 minutes

4. Add the coconut milk and chicken broth

5. Whisk to combine

6. Bring the mixture to a boil, add the mushrooms and cooked chicken

7. Reduce heat to a simmer

8. Cook, until slightly thickened, about 10 minutes

9. Add the spinach, green onions, fish sauce and lime juice and stir until the spinach is wilted

10. Add salt to taste

11. Serve over rice

Note: you can also experiment with other veggies, like carrots and broccoli