Green Curry Chicken and Vegetable Soup

Green Curry Chicken and Vegetable Soup
Alisha G.

Oil for pan
1 small onion chopped
1 chopped green bell pepper
1 can light coconut milk
1&1/2 cups chicken broth
1 heaping Tbsp Green Curry paste*
1/4 tsp salt
1 pound chicken breasts sliced into thin strips
OR the meat from roasted chicken**
1 small eggplant
1/4 cup fresh lime juice
3 cups fresh spinach
(Leave out any of the veggies you don't like)
Add rice if you are so inclined

Spray large skillet pan with oil, cook onion and bell pepper until soft, about 5 minutes. Add in coconut milk, chicken broth, curry paste, and salt. Bring to a boil, reduce heat and simmer for at least 8 minutes. Add egg plant and chicken if you are using the raw. (Or wait 5 minutes if you are using the roasted chicken.) Cook and stir until chicken is no longer pink and egg plant is tender, about 8 minutes. Stir in spinach and cook for 1 minute. Add lime juice and serve.


If you would like to make this a sauce to put over rice, reduce chicken stock to 1/4 cup and lime juice to 1/8 cup.

* From a jar. "Thai and True" is my favorite, MSG free, brand.
** The original recipe calls for raw chicken but I find that mine always comes out tough and I resort to using a roasted chicken.