Thai Green Curry Soup with Grilled Chicken Skewers
Okay, I might be eating the last of the Christmas stocking candy while my 4-year-old runs all over the living room, singing his rendition of Adele's "Hello," as I write this. When I say "might," I mean I am. This year has been amazing—like, BEST EVER status. That doesn’t mean it didn’t have a few low points, though. Like the time I told a woman, who was being horribly rude to her waiter at a chain spaghetti restaurant, to go home (Yes, it really happened, and I’m ashamed, but in that awkward, out-of-body, "I can’t believe this is happening" way). Or the time I cried like a baby during a rather strange brunch with people I didn’t know very well. Or the time I lost my son at the Carter’s store and dialed 911 in hysterics, only for him to pop out from behind a rack once he realized mama wasn’t playing around anymore. I also didn’t get my Christmas cards mailed out this year, which was a first for me. I’ve sent cards for the last 10 years! But don’t worry, I’m working on a New Year’s card, so it’s coming soon!But seriously, this year has been incredible. I couldn’t have done it without my honey, Mike. We made it on TV over and over again—it wasn’t a fluke! We are movin’ and shakin’, and God is, as always, so faithful. He takes our messes and makes them good. He makes all things new. We’ve grown more this year than in all the previous years combined, and we’re raising a tiny human to boot! Noah takes the cake for best-in-show this year. We love being his parents more than anything else.As this year closes, I encourage you to remember all those awkward, funny moments and write them down. This is life—the good, the bad, and the good again. I am grateful for 47 jobs, a home, great food, and good friends. Bring on 2016, and go make this soup!Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Large, heavy-bottomed saucepan
- Knife
- Cutting Board
- Grilling skewers
- Grill or grill pan
- Tongs
- Measuring Spoons
- Can opener (for coconut milk)
- Stirring spoon
- Bowl (for garnishing)
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts
- 1 ½ tablespoons green curry paste
- 3 cloves garlic minced
- 1 medium yellow onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 zucchini thinly sliced
- ½ cup water-packed bamboo shoots found in the Asian foods section of your grocery store
- 2 cups spinach
- 1 14 or 15 oz. can of coconut milk
- 4 cups good-quality chicken stock
- For the chicken: 1 teaspoon each of garlic powder salt, and pepper
- For garnish: cilantro lime wedges, pomegranate seeds, and toasted cashews
Instructions
- In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the green curry paste and sauté until fragrant.
- Add the sliced onion and cook until softened, about 3-4 minutes.
- Add the red bell pepper, zucchini, bamboo shoots, and spinach to the pan. Stir to combine.
- Pour in the coconut milk and chicken stock. Stir well and bring to a simmer. Let the soup simmer for about 10 minutes, until the vegetables still have some bite. Note: If you prefer to skip the grilling portion, you can cut the chicken breasts into 1-inch cubes and sauté them with the onions for a quicker preparation. This method is just as flavorful.
- If grilling the chicken, slice each chicken breast into three strips. Thread two strips onto each skewer.
- Rub the chicken skewers with oil, salt, pepper, garlic powder, and any herbs you prefer.
- Preheat the grill to about 350°F (or heat a grill pan over medium-high heat). Grill the skewers for about 10 minutes, or until the chicken is fully cooked in the center.
- Serve the soup in bowls, garnished with cilantro, lime wedges, pomegranate seeds, and toasted cashews. Enjoy!