Today at lunch it was pouring outside my office but I decided to make the commute across my yard in to the kitchen(tough, I know…). Once I got inside I was starved, knew I wanted something hot given the dark, grey morning and decided a little spice wouldn’t hurt either. Oh, and I didn’t want to cook either…. Not a great thing for a gal doing a recipe blog, but I just didn’t have it in me today.
The good news is I had some great leftovers and veggies from the garden to work with and had a great soup in about 10 minutes. This can serve as a basic template to follow with any leftover broths/protein/veggies. Choose your curry of choice and go wild with it.
Oh, and if you’re wondering why I’m not eating that delicious pulled pork I made on Sunday…. I forgot to put it in the fridge before bed on Sunday night. Wait, isn’t Paleo nutrition supposed to clear brain fog???
Chicken Curry Soup
- Start to boil your chicken stock
- add 1/2 half of a 5.6 oz can of coconut milk(these are the little ones)
- Stir in to the broth and coconut milk a heaping teaspoon of red curry paste(more or less depending upon your like of spice)
- Chop a carrot in to thin rounds, sprinkle them in the boiling broth
- Dice a handful of green beans, scatter them in the broth as well
- Shred your leftover chicken and place this in the broth as well
- Once the carrots are softening and this is optional, tear up several large kale leafs and add to the mixture.
- Pour in to a big bowl, garnish with sriracha if you choose and enjoy.
- (Please note if I wasn’t on the 21 Day Sugar Detox I would have added sriracha and fish sauce to the broth as well)
All in all this was a great little soup that was super easy, filled me up and and in the end cleaned out some of the refrigerator.
Thank you Cassia.
Love this recipe! Going to make today! Thanks cassia!