This is a recipe that I make often in the cooler months of the year. Now that the seasons are shifting, school has started up again, and the weather is not quite as horribly hot, I decided to whip up a batch. I don't think I have ever posted a complete recipe for this soup, although I'm sure I've mentioned it numerous times.
I always begin by boiling a roasted chicken carcass in order to create a flavorful broth. You could use store-bought chicken stock, or even substitute vegetable broth if you want to make the soup vegan. Of course, if you remove the chicken, you will want to add about 7 ounces of extra firm tofu for each serving in order to get the correct amount of protein (3 blocks) for a meal.
For the stock, boil a whole roasted chicken carcass (with some bits of meat still attached) in at least one quart of water for about an hour. I usually add a few bits and pieces to flavor the stock, such as a few smashed garlic cloves, a quarter-size slice of ginger root, a couple of carrots, some parsley stems. You could also use cilantro stems for this recipe. After an hour, strain all the solids from the stock. Pull off any pieces of chicken to use in the soup and set those aside. Begin recipe below.
Ingredients:
At least 2 cups of rich chicken stock (or other broth, or even water)
2 ribs of celery, chopped
10 baby carrots, chopped (or 2 large)
About 8 oz. frozen chopped onions and mixed peppers (or fresh!)
About 8 oz. frozen green beans
About 1-2 cups chopped fresh greens, such as kale, collards, or spinach
1 15oz. can of light coconut milk (I use Trader Joe's brand with no preservatives)
1 8oz. can of pineapple chunks in juice
About 2 cups shredded roasted chicken (or frozen shrimp or tofu)
1 Tablespoon Thai fish sauce
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Sriracha (or more, to taste)
Chopped fresh cilantro, to garnish
Slices of lime, to garnish
Toss the chopped carrots and celery into the hot broth. Simmer for about 10 minutes over low heat. Then add the frozen veggies and greens. Simmer another 5-10 minutes. Add the rest of the ingredients. Bring to a boil, turn down the heat, simmer another 10-15 minutes. Taste and adjust seasonings. Ladle soup into bowls and garnish with a sprinkle of cilantro and a squeeze of fresh lime juice. Enjoy!
I always begin by boiling a roasted chicken carcass in order to create a flavorful broth. You could use store-bought chicken stock, or even substitute vegetable broth if you want to make the soup vegan. Of course, if you remove the chicken, you will want to add about 7 ounces of extra firm tofu for each serving in order to get the correct amount of protein (3 blocks) for a meal.
For the stock, boil a whole roasted chicken carcass (with some bits of meat still attached) in at least one quart of water for about an hour. I usually add a few bits and pieces to flavor the stock, such as a few smashed garlic cloves, a quarter-size slice of ginger root, a couple of carrots, some parsley stems. You could also use cilantro stems for this recipe. After an hour, strain all the solids from the stock. Pull off any pieces of chicken to use in the soup and set those aside. Begin recipe below.
Ingredients:
At least 2 cups of rich chicken stock (or other broth, or even water)
2 ribs of celery, chopped
10 baby carrots, chopped (or 2 large)
About 8 oz. frozen chopped onions and mixed peppers (or fresh!)
About 8 oz. frozen green beans
About 1-2 cups chopped fresh greens, such as kale, collards, or spinach
1 15oz. can of light coconut milk (I use Trader Joe's brand with no preservatives)
1 8oz. can of pineapple chunks in juice
About 2 cups shredded roasted chicken (or frozen shrimp or tofu)
1 Tablespoon Thai fish sauce
1 Tablespoon Thai Red Curry Paste
1 Tablespoon Sriracha (or more, to taste)
Chopped fresh cilantro, to garnish
Slices of lime, to garnish
Toss the chopped carrots and celery into the hot broth. Simmer for about 10 minutes over low heat. Then add the frozen veggies and greens. Simmer another 5-10 minutes. Add the rest of the ingredients. Bring to a boil, turn down the heat, simmer another 10-15 minutes. Taste and adjust seasonings. Ladle soup into bowls and garnish with a sprinkle of cilantro and a squeeze of fresh lime juice. Enjoy!
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