Thai Chicken Curry Soup

Getting settled in married life, Richmond, and my new kitchen. Life’s been a little busy around here so I’ve been looking for quick and easy alternatives for our dinners. I came across this soup base while I was placing my Prime Now order, and I thought to myself, “How bad could it be?” The verdict: not bad if you kick it up a notch or two.

I promise to catch you up on all new things in our life soon, but for now, here’s the recipe! Just keep layering the ingredients and seasonings and you’ll be golden. Or – if ya have to – throw it all in a pot and let it go!

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Thai Chicken Curry Soup

 

INGREDIENTS

Thai Curry Soup with Chicken Bone Broth by Kettle & Fire

1 lb. Boneless, Skinless Chicken Thighs

Frozen Mirepoix

5 oz. Frozen Mixed Mushrooms

8 oz. Frozen Butternut Squash

12 oz. Frozen Riced Cauliflower

1 cup chicken broth

Sriracha (to taste)

Garlic Powder + Onion Powder Mix

Olive Oil

Salt & Pepper (to taste)

[toppings]

Cilantro

2% Greek Yogurt

INSTRUCTIONS

In a heavy duty pot, heat olive oil on medium-low heat.

Season the chicken thighs with salt, garlic powder, and onion powder.

Heat the chicken (I take mine directly from the freezer) on medium low until all the chicken is white on the outside.

Remove the chicken and turn the heat to medium high. Add more oil to the pan if needed.

Cook the mirepoix until tender.

Add the frozen mushrooms. Cover with a light layer of garlic powder + onion powder.

Once the mushrooms are thawed, add the frozen butternut squash. Cover with another layer of garlic powder + onion powder.

Once the butternut squash is thawed, place the chicken pieces back in the pan.

Turn the heat to medium and add the Thai Curry Soup mix.

Cook for 3 to 5 minutes, then add the chicken broth and Sriracha.

Let cook at a boil for about 15 minutes and then taste. Add more seasoning as needed. I added a bit more Sriracha and pepper. You may need to add some salt or some more garlic powder.

Add the frozen cauliflower, bring to a boil, then take down to a simmer. Let simmer for at least 15 minutes or longer if needed.

Serve with cilantro and greek yogurt.

This dish is even better day two – so save those leftovers!

 
 

Recipe, SavoryMollyComment