I thought for sure that I had posted this soup/curry already but after quickly looking through my site, I couldn’t find it. This recipe is really easy and super tasty, and the best part is you probably have most of the ingredients in your fridge.
I grabbed some chicken breasts and covered them with some water and put it to boil. While the chicken was boiling, I grabbed the onion, garlic, Serrano pepper, cilantro and this time I had some extra celery in the fridge so I threw that in the blender. The color is amazing! It is so green and vibrant and smelled amazing!
When the chicken breast was done I took it out and let it cool to shred it and then put it back into the chicken broth. The green curry paste was sitting in the blender and it was a little thick, so I added about half the coconut milk to the paste and the rest to the chicken broth. I blended everything again in the blender and then added the paste to the chicken broth.
There were so many veggies in this soup already, but I wanted something else in the spoon besides just the chicken, so I added some fresh chopped green beans. The first time I made this I had some lovely baby bok choy, but this time I had some green beans in the fridge that needed to be used. I waited to bring everything to a boil again before adding the green beans, so they would still have some crunch to them.
Ingredients
- 2 chicken breasts
- 1 onion, cut into large chunks,
- 4-6 garlic cloves, peeled
- 1 bunch of cilantro
- 1 Serrano pepper
- 3-4 stalks of celery (optional)
- 1 lb green beans, (bok choy is also a really good substitute)
- 1 can (15oz) coconut milk
- Salt, to taste
- 2 Tbspn,Hoisin sauce, to taste
- 2 Tbspn soy sauce, to taste
Directions
- Put the chicken breasts in a stock pan and cover with water. Cover the chicken with at least 2″ of water, add the hoisin sauce and soy sauce and bring to a boil. Boil until chicken is done, 10-15 minutes.
- While the chicken is cooking prep your curry paste. Cut your onion into large chunks, to make it easier on your blender. Peel your garlic and if you don’t want it too spicy, take the seeds out of your Serrano pepper before you add it to the blender.
- Another tip with the cilantro is to slice it into about 2″ sections, if you leave it whole, the stems have a tendency to wrap around the blades of the blender.
- In a blender add the chunked onion, garlic and Serrano pepper and about half of the can of coconut milk. Blend a few times before adding the cilantro and celery. Blend until smooth.
- When the chicken is done, take it out and shred when cool and then place back into the chicken broth. Add the remaing coconut milk. Taste to see if more salt is needed.
- Add the green curry paste to the chicken broth and bring to a boil.
- Simmer about 20 minutes before serving, add the green beans to the soup about 10 minutes before serving.
- Serve over Jasmine rice or enjoy as is.
