Chicken noodle soup is often thought of as a common remedy for a cold, but green curry paste has beneficial ingredients in it as well. Green curry paste contains galangal, which stimulates digestion; tumeric, which detoxifies the body; and lemongrass, which is useful for fighting against colds, congestion, fever, cough and sore throats. In addition to adding many health benefits, green chili paste
also adds incredible flavor to an already delicious soup.
tbsp sunflower oil
green onions, thinly sliced
cloves garlic, minced
medium carrots, peeled and sliced diagonally, ¼ inch thick
medium zucchini, halved and sliced diagonally, ¼ inch thick
cup Thai green curry paste
cup chicken stock or water
14-oz can coconut milk
tbsp fish sauce
tsp coconut or brown sugar
cups cooked chicken, roughly shredded
cooked brown rice-quinoa pasta noodles
small handful cilantro or basil, minced
Directions In a large pot, warm oil over medium heat until shimmering. Add green onions and garlic. Saute until softened. Then add carrots and zucchini, sautéing until softened. Add curry paste and saute for a minute until fragrant. Then add stock, coconut milk, fish sauce and sugar. Bring to a gentle simmer and cook for about 5 minutes. Lastly, stir in chicken and noodles. Cook another few minutes until warmed through. Finish with herbs and a squeeze of lime. Serve.