Hi guys! I know it’s been a hot minute since I have posted a new recipe but basically all I do is go out to eat now/eat at work and never cook at home, whoops.
But last week I was trying to get some meal prepping done and made this quick and easy soup! It lasted me through the week and alternated it for lunch.
It’s exhausting to pretend like I like to eat healthy when I am really thinking about Chili Cheese Freetos.
This took all of 30 minutes to make. You can add more veggies or even make this straight vegan/vegetarian. So tasty.
Ingredients:
2 chicken breasts (about 8 oz)
1 bunch of baby broccoli cut into smaller pieces
4-5 cups of baby spinach
1 red bell pepper, diced
3 cloves of garlic
1 lime, juiced
2 tablespoons of fish sauce
4 tablespoons of red curry paste
4 cups of low sodium vegetable broth
1 cup of water
1 8 oz can of coconut milk
1 tablespoon ginger paste
1 bunch of green onion, cut into small slivers (reserve for garnish)
1/4 cup of cilantro, reserve some for garnish
Vermicelli brown rice noodles (optional)
Dash of red chili flakes for spice
Spoonful of coconut oil
Salt & pepper
Preparation: In a large stock pot combine coconut oil, chili flakes, ginger paste, red curry paste, garlic, red bell pepper and chicken and cook for about 4 minutes over medium high heat. Toss in the remaining ingredients in (minus the noodles) and cook for 15 minutes over high heat until soup boils, then reduce heat to low. Toss in noodles and cook for another 5 minutes. Pour in large bowls and top with cilantro & green onions and slurp on!
xx
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