Spicy Thai Chicken Soup

Last week I did a post on 'Slowing Down'. This week I am trying to implement a few of those practices. At the start of every week, whether it's Sunday or Monday, I'm making a larger meal that is supposed to last a few days. I opted for a spicy thai chicken soup this week. It might sound weird to some people, but ethnic food is my comfort food. Growing up, my Dad would always make a creative chahan. I call it "creative" because he would use any ingredients in the kitchen. The most memorable ingredient was a batch that had Trix yogurt. Dad never ceased to amaze me because everything always tasted phenomenal. Curry and rice was my other comfort food. Both Mom and Dad made an amazing dish. So it's no surprise that when I'm in the mood for some real comfort food I turn to anything ethnic. I loved this dish and will totally make it again. Here's the recipe: Spicy Thai Chicken Soup // Ingredients • 3 garlic cloves • 2 tbs fresh ginger • 2 tbs red curry paste • 2 tbs coconut oil • 4 c of chicken broth • 3 c coconut milk • 6.75 oz rice sticks (most packs come in 7 oz. so make sure you don't use the whole pack, it will soak up too much sauce)  • 2 chicken breast fillets • garnish: cilantro, red onions, red or green chili's Directions • Cook chicken in the oven at 350 degrees while you make the soup (20-30 min) I like to drizzle a little olive oil and sea salt over the chicken. Make sure to check the chicken every 5-1`0 mins so your chicken doesn't get too dry. • Mash together the garlic, ginger and red curry paste • Add the coconut oil and mash • In a large pot, heat the paste over medium heat • Fry the paste for 1-2 minutes then add in the chicken broth and coconut milk • Bring soup to a boil • Add in the rice sticks or pour the boiling sauce into a bowl of dry rice sticks • Finally, garnish with cilantro, red onions and chili's  

Last week I did a post on 'Slowing Down'. This week I am trying to implement a few of those practices. At the start of every week, whether it's Sunday or Monday, I'm making a larger meal that is supposed to last a few days. I opted for a spicy thai chicken soup this week. It might sound weird to some people, but ethnic food is my comfort food. Growing up, my Dad would always make a creative chahan. I call it "creative" because he would use any ingredients in the kitchen. The most memorable ingredient was a batch that had Trix yogurt. Dad never ceased to amaze me because everything always tasted phenomenal. Curry and rice was my other comfort food. Both Mom and Dad made an amazing dish. So it's no surprise that when I'm in the mood for some real comfort food I turn to anything ethnic. I loved this dish and will totally make it again. Here's the recipe:

Spicy Thai Chicken Soup //
Ingredients
• 3 garlic cloves
• 2 tbs fresh ginger
• 2 tbs red curry paste
• 2 tbs coconut oil
• 4 c of chicken broth
• 3 c coconut milk
• 6.75 oz rice sticks (most packs come in 7 oz. so make sure you don't use the whole pack, it will soak up too much sauce) 
• 2 chicken breast fillets
• garnish: cilantro, red onions, red or green chili's

Directions
• Cook chicken in the oven at 350 degrees while you make the soup (20-30 min) I like to drizzle a little olive oil and sea salt over the chicken. Make sure to check the chicken every 5-1`0 mins so your chicken doesn't get too dry.
• Mash together the garlic, ginger and red curry paste
• Add the coconut oil and mash
• In a large pot, heat the paste over medium heat
• Fry the paste for 1-2 minutes then add in the chicken broth and coconut milk
• Bring soup to a boil
• Add in the rice sticks or pour the boiling sauce into a bowl of dry rice sticks
• Finally, garnish with cilantro, red onions and chili's