Chicken Thai Soup

My favorite soup! This dish is ideal for anytime of the year and it's loaded with an abundance of yummy vegetables.

Who doesn't love a good one pot recipe? This Thai chicken soup is so easy to make and absolutely delicious. The good thing about this soup is that it is just as tasty left over and freezes beautifully. No more worrying about wasting any extras!

This recipe was created by Publix and is to this day my favorite soup recipe! The original recipe calls for a crock pot but I tweaked it to accommodate stove top cooking instead. It is a great healthy option for lunch or dinner and is incredibly flavorful. The addition of lime and cilantro adds a lovely level of freshness to this dish.

Ingredients

• 4 medium carrots

• 2 tablespoons fresh ginger, peeled and grated (you can find pre-grated ginger near the produce to save some time)

• 1 1/2 lb boneless, skinless chicken breasts

• 1 (15 oz) package frozen prediced butternut squash

• 8 oz prediced trinity mix (fresh onion, bell pepper, celery)

• 2/3 cup brown and wild rice blend

• 2 tablespoons red curry paste

• 2 tablespoons fish sauce

• 2 tablespoons brown sugar

• 1 cup lite coconut milk

• 4 cups no-salt- added chicken stock (or broth)

• 1 cup fresh cilantro, coursly chopped

• 2 limes cut into wedges

Steps

1. Peel and cut carrots into 1 - inch pieces; peel and grate ginger. Place the chicken in the bottom of the pot; add remaining ingredients (except cilantro and lime and butternut squash) Cover and cook on a low simmer for 2 hours. ( you may have to add 1-2 more cups of chicken stock if needed)

2. Carefully remove the chicken and shred with 2 forks, then return the chicken to the pot and add the butternut squash. Cook for a final 30 minutes. Add salt and pepper to taste.

3. Chop cilantro and cut the limes into wedges. Serve the soup with cilantro and a lime.

Enjoy! #soup #healthy #chickensoup