Thai Green Curry Soup – Chicken Breast and Veggies [Dairy free, Low Carb, Gluten free, Grains free, Sugar Free]
This has been and remains one of my favourite favourites in soup making, light (broth-like) and fresh tasting, and for me, definitely better tasting than a restaurant or store bought make.
My cooking basics come into play in creating this, a soup that I have enjoyed without the Thai Green Curry paste in it too – using well thought out pairing whole spice flavour blends that I enjoy and the slow braised onions in ghee or butter brings amazing taste definition to this soup. Fresh slivered ginger and the oriental flavouring of fresh lemon grass and freshly chopped coriander blend in superbly. The Green curry paste contains lemongrass but a little extra freshly chopped goes quite the flavour mile!
I made this as a soup for one. Using a large skinless chicken breast, this make yielded a comfortable more-some three generous servings. You may double or triple the ingredients to suit your requirements. Home made chicken stock is the soup deal breaker and maker in this recipe. Every two weeks I make 2-3 litres of chicken stock by de-boning a chicken before cooking and using those bones to make the stock, with veggies like carrots, celery and garlic and a bouquet garni of fresh herbs including bay leaves,parsley and thyme, tied together in netting and allowed to boil flavours into the water for the chicken stock. I store the stock by freezing it in 500ml sized servings for when I require it.
The green curry paste is what brings this soup to refreshing life. I recall from my earlier Paleo days back in 2013, being very particular about using “clean” ingredients in my food preparation and made the green and yellow curry pastes from scratch, sourcing the galangal a kaffir lime leaves, dried shrimp which I soaked and ground into a paste, and fresh lemongrass from where I could find them. Then I came across the Mae Ploy range of curry pastes and the ingredients listed were free-from gluten, artificial colorants and strange preservatives and this has been my green curry paste of choice. Their red and yellow curry pastes are similarly without colorants and preservatives, and are available from selected Food Lover’s outlets and most Oriental grocery stores.
This is a quick and easy make, with coconut milk rounding of this delectable blend of spices with my choice of low carb veggies in courgettes and mushrooms and some fresh carrot shavings. It is not limited to adding chicken, for a veggie option the chicken may be omitted, and veggies of your choice use. It must be noted that this is not a vegetarian paste, as the dried shrimp flavour enhancer is not vegetarian. For those using dairy in their diets, the coconut milk may be replaced by fresh pouring cream but I would think that it defeats the purpose of a good tasting thai green curry, which is enhanced by the coconut milk.
This is my version, [noting that the measures are a guide], adding some green chilli for extra pungency and cumin seeds for a more oriental taste, either or or both may be omitted and as you will see after this make,the lasting taste of this soup will have you making it often. 🙂
You will need
150g chicken breast, thinly sliced
½-1 tbsp ghee / grass fed butter / extra-virgin olive oil / coconut oil
¼ tsp cumin seeds
1 small onion, finely sliced
1-2 green chilli’s if preferred
2-3 tbsp Green curry paste (Mae Ploy)
3 small baby courgettes / baby marrow, sliced
100g mushrooms, sliced
1 small carrot, shaved or shredded
500ml home made chicken stock
½ cup coconut milk [sugars free]
Himalayan or Sea Salt to taste.
2-3 finely chopped fresh coriander (optional)
Optional, a fresh grinding of black pepper for garnish and a squeeze of freshly squeezed lemon or lime juice if preferred.
- Rinse, drain off well, and thinly sliced the chicken breasts.
- Wash and prepare your vegetables similarly. You may want to cut the veggies in larger portions.
- Add the fat / oil of choice into a deep pot / saucepan on medium stove top heat, and once heated, add in the cumin seeds and allow it to brown for a minute or two.
- Now add in the sliced onions, and green chilli if using and allow the onions to cook until it’s translucent and almost changed in colour.
- Add in the sliced chicken and cook for about 5 minutes, now mix in the green curry pasted and spoon mix to combine with the chicken.
- Then add in the vegetables of your choice and salt to taste mix well with the chicken. Allow the veggie to cook until tender, another 5-8 minutes will work.
- Now add in the chicken stock and allow this to cook for 5 minutes, for all the flavours to blend in well during the cooking process.
- Add in the coconut milk and turn down the heat to No.3 or 4 setting for the coconut milk to infuse. This takes about 3-5 minutes. Stir well to ensure that the coconut milk is well combine.
Sprinkle in the chopped coriander, season with freshly milled black pepper and /or fresh squeeze of lemon or lime, if using and serve immediately.
This soup will store in the refrigerator for 2-3 days in a sealed container. This also allows the curry paste to infuse more. The coconut milk may separate, but once added to the stove top to heat, it returns to it’s regular form.