Thursday, January 5, 2012

Green Curry Chicken Soup with Brown Rice

I have been enjoying the new world of cooking Thai food. It is fun to try some new foods, and expand into some new flavors. My family is enjoying too. The nice thing is most of the foods I have found don't require a lot of prep time.

This soup is nice. I will add more vegetables into next time. To give it some added nutrition. Enjoy a nice light meal. :)

Ingredients: 6 servings
1 1/2 lb chicken tenders chopped up in thin slices
1 T green curry paste
1 13.5 oz can of coconut milk
2 C rice milk
3 1/2 T honey
3 T fish sauce
1 bell pepper sliced in thin slices (You could use red for a nice color)
*Any other vegetables you would like to throw in carrots, celery, onions etc...
1/2 to 1 C. bamboo shoots drainded (small can)
3 C whole grains cooked (brown rice, quinoa, barley)
1/4 C water and 1/2 T cornstarch to thicken if desired
salt and pepper to taste


1. In a frying pan add chicken, curry, milk, honey and fish sauce. Cook until chicken is all cooked on medium heat.

2. Then add the vegetables, let them cook about 5 min until tender.

3. Stir in the bamboo shoots. Turn down, and let cook on med low for a couple more minutes.

4. Thicken with corn starch if desired. Salt and pepper to taste preference.

5. Serve over rice or your favorite cooked whole grain.

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