Thai Curry & Coconut Chicken Soup is a delicious immunity boosting meal. Bone broth offers gut healthy benefits while coconut cream or coconut milk boost brain health. The spicy curry opens up the cardiovascular system for fast delivery of the delicious health benefits.
|Cook Time:||30 min|
|Prep Time:||30 min|
|Servings:||8 – 12|
- 1 Rotisserie Chicken or 1.5 lbs boneless, skinless Chicken Breast
- 2 – 3 tablespoons EVOO
- 4 cups Water
- 4 cups Chicken Bone Broth
- 1 Sweet Onion, cut in slivers
- 8 ounces chopped Mushrooms
- 5 large cloves Garlic, chopped
- 4 cups crosswise slice Napa Cabbage
- 1 – 2 (14 ounce) cans Coconut Cream or extra thick Coconut Milk
- 3 tablespoons Chicken Bouillon Paste (for richer flavor)
- and/or 3 tablespoons Shiro Miso (mild yellow)
- 3 – 4 tablespoons Fish Sauce
- 4 tablespoons of Rice Wine Seasoned Vinegar
- 3 tablespoons Mushroom Soy Sauce, optional for extra flavor
- 1 tablespoon Panang (Thai yellow) Curry
- optional: 8 – 12 oz. frozen Asian Stir Fry Vegetables
- optional: cooked Rice Noodles
- optional: topping with 1/3 cup chopped fresh Cilantro, Black Sesame Seeds or Japanese Furikake
- If using rotisserie chicken, you can make your own bone broth by removing the breast meat and then simmering the chicken in a stock pot with water to cover. Simmer for 30 minutes or until chicken starts to fall apart. Remove the chicken with a strainer, debone and remove skin. Return all meat to stock pot. If using boneless chicken breast, cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
- In a large skillet over medium heat (the bigger the surface area, the better for caramelizing ingredients), drizzle olive oil and add sliced onion and chopped mushrooms. Saute until onions start to soften and turn translucent, then add garlic and cabbage. Saute additional 3 – 4 minutes then transfer to stock pot.
- Combine the remaining ingredients, adjusting all spice levels to your taste. Simmer for 30 minutes on low heat.
- Final plating suggestions: Pour over cooked rice noodles. Sprinkle with chopped cilantro, black sesame seeds or furikake for visual effects.