Tangy Thai Soup

Each flavor in this soup marries into a perfect union—better than the sum of its parts.

Fix it. Forget it. Feast.

This has to be one of my absolute favorite recipes to pull out for guests. I’m able to prepare everything ahead of time and freely visit as they walk in the door while still having a piping hot meal right on time. Not to mention, they usually leave with raving reviews and a recipe card in hand (well, let’s be real, it’s more like a link to this site, it is the 21st century after all). It’s unique, delicious and well-balanced—a perfect dish to eat on repeat all year long.

Recipe

1 lb chicken breast
2 carrots, peeled and sliced into thin sticks
2 C. water
1 tsp. chicken base
1 T. brown sugar
1 T. peanut butter
1 12 oz can coconut milk
1 tsp. salt
1 tsp. soy sauce or coconut aminos
2 cubes ginger, frozen
2 cloves garlic
½ onion, chopped
1 T. red curry paste
2 brown rice & millet ramen cakes

For Topping
cashews, chopped
cilantro, chopped
lime juice
red pepper flakes

To Make

Mix curry paste, coconut milk, water, chicken base, sugar, soy sauce, and peanut butter in a slow cooker. Stir. Place chicken, carrots, onion, ginger, and garlic in and cover. Cook on low for 4 hours. Prepare rice ramen right before serving according to package instructions. Add to the soup and serve topped with lime, cilantro, cashews, and red pepper flakes (to desired spice level).

To Meal Prep

Meal prep happens the day of, however, this keeps well for several days in the fridge…that is, if you have any leftovers.

Pair With

Spinach mandarin green salad, asian cabbage slaw, or fresh rolls.