This is a Thai-inspired soup that is a cinch to make and tastes great. The curry flavour is mild, but adds so much depth to the soup that it really should be used. I use Thai Kitchen because it's gluten free, but always check labels, as ingredients change.
1 box vegetable broth (I use Campbell's Vegetable Broth, it's GF)
1 can coconut milk (400ml)
1 chicken breast, sliced thinly or in cubes
1 cup green peas
Juice of 1 lime
1 tsp. grated ginger
1-2 tbsp. yellow or red curry paste
Salt & Pepper to taste
Fresh mint & basil leaves for garnish (optional)
1- In a soup pot, combine broth, coconut milk, curry paste, and ginger. Stir to combine and bring to a boil.
2- Add chicken and peas and lower heat to medium. Cover and cook until chicken is cooked through, about 10-15 min. Add lime juice, salt and pepper. Adjust seasonings to taste.
3- Serve with basil and mint leaves to add extra flavour, if desired. For a spicier soup, add some hot pepper sauce when serving.
For a more substantial soup, add some cooked rice to the bottom of each bowl and ladle soup over the rice. Also great served with a mango salad or Vietnamese Style Spring Rolls.