Chicken and Bok Choy Thai Curry Soup

It’s been awhile since I’ve written. What you’ve missed is a lot of darn good food…and I’m sorry you’ve missed it. I’m going to make an effort to share my food journey with you more frequently.

I have a friend over on this rainy day and soup sounded good… and not the standby tomato soup and grilled cheese (although a classic is a classic). Instead we wanted something savory, tangy, and oh so good for us. The result is this recipe that serves 8, so invite some friends over. Please enjoy.

Ingredients:

• 4 tsp olive oil
• 6 scallions, thinly sliced
• 4 garlic cloves, minced
• 4 tablespoons grated peeled fresh ginger
• 1 Tbsp Thai green curry paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• pinch cayenne pepper
• 6 cups reduced-sodium, organic chicken broth
• 6 baby bok choy, quartered lengthwise
• 2 pounds skinless boneless chicken breasts
• 1 tsp salt + to taste
• 1/4 tsp pepper, fresh ground
• grated zest and juice of 1 1/2 regular lime (not Thai, they are smaller)
• 4 Tbsp chopped, fresh mint
• 2 Tbsp chopped, fresh basil

Instructions:

1. Heat oil in large pot over medium-high heat.
2. Add scallions, garlic, ginger, curry paste, cumin, and coriander; cook, stirring constantly, until fragrant, 1 minute.
3. Salt and pepper chicken breast.
4. Add broth and chicken breast to pot. Braise chicken for approximately 15 minutes on medium-low heat.
5. Remove chicken and allow to cool slightly.
6. Add bok choy to the pot on low heat. Allow to wilt and stir in. 2-3 minutes.
7. Shred chicken with two forks and return to pot.
8. Add lime zest, lime juice to broth. Remove soup from heat and stir in fresh mint.

This recipe yields about 1 1/2 cups per serving.

Like you soup a little creamier? Add 1/4 cup of pureed, white beans.

I also put about a 1/4 cup of brown rice at the bottom of mine for a little more rib sticking action.