I’d grown up in a small town, in rural Nova Scotia, so my exposure to international cuisine was very limited.  It wasn’t until we moved our young family to Ontario that I was truly turned on to a world of different flavors and food options.  My first experience with Thai food was the safe option that we all start with…Pad Thai.

It was so delicious that I needed to try more of what Thai cuisine could offer.  Green curry soup is now one of my favorites to order when at a Thai restaurant. I still love the Pad Thai dish, but I don’t love the sugar and the simple carbs found in those rice noodles…..just bad for the waistline and ones health in general.  However sugar free living doesn’t stop me from enjoying Thai Green Curry Soup.  I make it at home now to be sure it’s sugar free.  What a lovely treat to have… the heat from the green curry paste that is balanced with the fresh flavors of ginger, coconut and cilantro.  It’s a winner in my book.

The taste keeps me coming back to this recipe time and time again.  I pull this simple recipe out when I have a group coming for dinner.  It’s the recipe that gets requested the most and gets rave reviews from all.   I do hope you enjoy this dish as much as I have.  I mean who needs an excuse to eat shrimp?  <3

Recipe:

1 Medium Onion –  Diced into long slivers
2 Tbsp Coconut Oil
3-5 Garlic Cloves – minced (depends on how garlicky you like it)
1 Red Pepper – diced into long slivers
Green Beans – Large handful (ends trimmed)
2 tsp Grated Ginger  (fresh really is best,  but if you only have powder use 1 tsp)
3 Chicken Breasts –  thinly sliced
2 cans Coconut Milk
4 cups Chicken Stock
2 cups Water
2 Tbsp Fish Sauce (buy here)
2 Tbsp Tamari Sauce (or soy sauce) (buy here)
1 Tbsp Rice Vinegar (buy here)
2-4 Tbsp Thai Green Curry Paste (to level of preferred heat) (buy here)
16-20 large Shrimp thawed – shell & tail removed
⅓ cup diced FRESH Cilantro (fresh is best)

Instructions:
1. Melt coconut oil in large soup pot
2. Add onions and fry until translucent
3. Add garlic, red pepper, grated ginger and fry until the red pepper softens.
4. Add thinly sliced Chicken Breasts and fry until cooked through.
5. Add liquids (coconut milk,  chicken stock, water, fish sauce, tamari sauce, rice vinegar) and stir well.
6. Once liquids are well combined quickly add the green curry paste, green beans and shrimp, stir well to combine.  Cook only until shrimp is fully cooked through (3-4 minutes) and remove from heat.
7. Garnish with 1/3 cup diced cilantro and serve and enjoy immediately.

With Love, <3

Chrissy

[recipe title="Thai Green Curry Soup (THM S)" servings="4-6" time="30-45mins" difficulty="easy"]

Recipe:

1 Medium Onion –  Diced into long slivers
2 Tbsp Coconut Oil
3-5 Garlic Cloves – minced (depends on how garlicky you like it)
1 Red Pepper – diced into long slivers
Green Beans – Large handful (ends trimmed)
2 tsp Grated Ginger  (fresh really is best,  but if you only have powder use 1 tsp)
3 Chicken Breasts –  thinly sliced
2 cans Coconut Milk
4 cups Chicken Stock
2 cups Water
2 Tbsp Fish Sauce
2 Tbsp Tamari Sauce (or soy sauce)
1 Tbsp rice vinegar
2-4 Tbsp Thai Green Curry Paste (to level of preferred heat)
16-20 large Shrimp thawed – shell & tail removed
⅓ cup diced FRESH Cilantro (fresh is best)

Instructions:
1. Melt coconut oil in large soup pot
2. Add onions and fry until translucent
3. Add garlic, red pepper, grated ginger and fry until the red pepper softens.
4. Add thinly sliced Chicken Breasts and fry until cooked through.
5. Add liquids (coconut milk,  chicken stock, water, fish sauce, tamari sauce, rice vinegar) and stir well.
6. Once liquids are well combined quickly add the green curry paste, green beans and shrimp, stir well to combine.  Cook only until shrimp is fully cooked through (3-4 minutes) and remove from heat.
7. Garnish with 1/3 cup diced cilantro and serve and enjoy immediately.
[/recipe]