If you’re looking to pull together a quick dinner in about 30 minutes- this recipe is for you!
Today I used leftover Thanksgiving turkey- I’d usually use shredded rotisserie chicken or sautéed shrimp (YUM). You can use your protein of choice- whatever works for you!
SPECIAL NOTES:
Thai Red Curry can get spicy! Check out the red curry paste selection at your grocery store and buy to your liking. If you are not into spicy food, start with two tablespoons of the red curry paste and add more to taste.
Can you use the green curry paste? Yes, you can! We simply prefer Red Curry here at Chez Honest Spoon.
Here’s what you’ll need:
Thai Red Curry Paste (Grocery Store, Asian Market, or Amazon)
Chicken or Veggie Stock
Coconut Milk
Protein of choice- 2-3 cups
Small Yellow Onion
4 garlic cloves
Red Bell pepper
Large Carrot
2 small Zucchini
Green Onion, Cilantro, Lime for garnish
Here are some other Healthy/ Quick/ Easy Soups you may enjoy:
2-3 Cups Shredded Rotisserie Chicken or protein of choice
1 1/2 Tsp salt (or salt to taste)
Shredded meat from one rotisserie chicken
1 14 oz can coconut milk
GARNISH:
chopped cilantro
thinly sliced green onion
lime wedges
METHOD:
1. Sauté onion, carrot, and bell pepper in olive oil medium/ low heat until onion begins to soften slightly. Add red curry paste and minced garlic. Stir to combine (don’t brown the garlic).
2. Add the zucchini, chicken stock, and salt. Stir ingredients, cover and simmer for about 15 minutes.
3. Add coconut milk, stir until heated though (about 2-3 minutes). Serve hot.
4. Top with fresh chopped cilantro, thinly sliced green onion, and a wedge of lime.