How is it already the end of January?!? I feel like the last time I blinked it was New Year and I had HUGE blogging goals about posting every day. Instead I managed to post about once a week. Life happens, right?

I thought we would end the month with some healthy comfort food. One of my favorite meals is soup, because they come together easy and can be packed full of veggies. My Thai Chicken Soup has mushrooms, red pepper and carrots to help fight all the germs going around right now.

Since I made this after work, I used store bought broth and a rotisserie chicken. I know making everything from scratch usually tastes better, but sometimes convenience is necessary. Just watch your salt content.

This recipe finishes with full fat coconut milk and lime juice. The coconut milk gives the soup a silky texture and the lime juice helps make the curry pop.

My husband never thinks “just soup” is hearty enough for dinner, so I steam dumplings to complete this meal.

Thai Chicken Soup

Ingredients

• 1 cup Shiitake mushrooms, thinly sliced
• 2 TBSP olive oil
• 1 Red bell pepper, thinly sliced
• 1 cup matchstick Carrots
• 3 tablespoon red curry paste
• ½ tablespoon Lemongrass paste
• 3 cups chicken broth
• 2 cups shredded rotisserie Chicken
• 1 (13.5 oz) can Coconut milk, unsweetened, full fat
• 2 teaspoon soy sauce
• 1 tablespoon brown sugaR
• 1 TBSP Lime juice
• 2 tablespoon Corn starch
• 2 tablespoon Cold water
• 2 cups Rice noodle sticks cooked according to package instructions

Directions

1. Heat a large pot over medium-high heat with 2 tablespoons of olive oil. Add the shiitake mushrooms to the pot, and saute for 2-3 minutes until slightly softened and wilted.
2. Add the sliced bell pepper and carrots to the mushrooms, and saute until the peppers are slightly soft.
3. Add the curry and lemongrass paste to the centre, and let it cook through until it starts to release some of its oils – this should take about 2-3 minutes.
4. Pour in the chicken broth, and add the shredded chicken to the pot. Reduce the heat to medium-low, and let the soup simmer for 7-10 minutes.
5. While the soup is simmering, mix together the corn starch and water to make a slurry and set aside.
6. Once the soup has simmered, add the coconut milk to the pot. Season with brown sugar, soy sauce, and lime juice and stir. Stir in the corn starch slurry, and let the soup thicken and simmer for 3-5 minutes.
7. Serve this soup with rice noodles portioned into bowls before pouring soup over the top.

That’s it. A super simple and quick comfort meal you can whip up for your family.

Have a great day.

Kristie