I love soup, and I was thinking that I was making the Taste of Thailand from pg 290 of Trim, Healthy Mama, but I guess I should probably read things more closely?
Turns out I was kind of close, but still out of the ball park. My version is kind of a left-over, pantry soup that is quick, cheap and easy to put together. It is very flexible and forgiving as well, and can be customized in many ways....
And I will add that I like soup in summer. I don't want a heavy winter stew, but something that takes advantage of what is fresh from the garden. I can definitely see adding a zucchini or using fresh tomatoes for this one.
I put this soup in the Fuel Pull category in Trim, Healthy Mama. That way I can add sides or let it stand alone. I usually get 2 or 3 servings from this recipe.
Chicken Thai Soup-FP
- Add a can of Rotel with green chilis to a blender to puree a bit, if you like (I use my store brand as it is almost half the price of the brand name, but just as tasty). I like it kind of chunky, so I don't process much, sometimes not at all. You could also use your own tomatoes, just add a green chili that is to your liking.
- Put the tomatoes into a saucepan and add 1 can of light coconut milk. (do not use the sweetened coconut cream. You'll be sorry if you do. It is putridly sweet.)
- Add 1 cup of chicken stock or water if you don't have any. And I will add that making your own is simple, inexpensive and tastes so much better than store bought.
- Add cooked, cubed or shredded chicken breast meat. I like about 1/2 cup, but you can use more or less.
- Season with 1/4 tsp each: curry powder, red pepper, and ginger.
- Season with salt to taste.
- Add 1/2 tsp of dried lemon basil. (I grow this and harvest and dry my own. It makes a nice addition, but you won't suffer much if you don't add any).
- Simmer till warm thru out.