Thai Curry Chicken Soup

Thai flavours are one of my favourite things to make. It's the perfect mix of sour, sweet, salt and spice. It's the perfect thing to warm you up on a cold day - high vibe food as I like to say. 

And even better when it's super simple to make! 

You can have this soup put together in no time and even easier if you throw it in the crockpot (see the notes at the bottom). 

This soup is always a hit, so get in the kitchen and take yourself on a trip to Thailand :) 

Thai Curry Chicken Soup

• 1 tbsp coconut oil or ghee
• 1 tbsp red or green curry paste 
• 1 tbsp miso paste
• 1 inch piece ginger, minced
• 2 cloves garlic, minced
• 3 scallions, chopped
• 2 cups chicken stock
• 1 can coconut milk
• 1 tsp fish sauce
• 2 cups cooked chicken (or if doing in the crockpot 2 raw chicken breasts)
• 1 red pepper, chopped
• 1 cup enoki or shiitake mushrooms
• 1 cup bok choy tops or other greens such as kale or spinach
• 1/2 cup cilantro
• 1 lime, cut into wedges

In a large stockpot, heat coconut on medium heat. Add curry paste, miso paste, ginger, garlic and green onions and stir until fragrant, about 1 minute. Add red pepper and mushrooms and cook for 2 mins. Add chicken stock, fish sauce and coconut milk and cooked chicken. Bring to a boil then reduce heat and simmer for 25 minutes. 

To finish, add the bok choy and stir until wilted. 

To serve, ladle into bowls and top with cilantro and a squeeze of lime juice. You can also serve with your favourite type of noodle or rice. Cooke separately and add  to bowls before adding the soup. 

*To do in the slow cooker, add all ingredients except the bok choy, cilantro and lime and cook for 4-6 hours. If using raw chicken breasts, remove at the end of cooking and shred with a fork. Return to the soup with the bok choy before serving.*

Serves 4-6.