This soup manages to be rich and satisfying without being too heavy. It's full of feel-good comfort and vitamins, and is the perfect soup to deliver to anyone feeling a bit under the weather.
1 Tablespoon olive oil
1 onion, finely diced
4 carrots, finely diced
4 cloves of garlic, minced
1-inch knob fresh ginger, peeled and minced
2 Tablespoons Thai green curry paste
1 cup frozen corn
2 - 400mL cans coconut milk
3 cups chicken or vegetable broth
3 chicken breasts, cooked and shredded (approximately 3 cups)*
Optional Toppings: fresh cilantro, green onions, lime wedges
Heat oil in large soup pot over medium-high heat. Add onions and carrots and cook, stirring often, until softened, 5 - 7 minutes.
Add garlic, ginger, and curry paste. Cook for another minute or two until fragrant. Add corn, coconut milk, and broth. Cook over high heat until carrots are fork-tender. Add chicken and continue to cook for 2 - 3 minutes until chicken is warmed.
Serve with toppings of choice.
* I make a big batch of shredded chicken using my slow cooker. Put skinless, boneless chicken breast in slow cooker. Cover with broth or water. Cook on high for 4 hours. Remove from liquid and shred using two forks. I don't season my chicken at all so I'm not limited in how I use it. For example, this week I did 7 chicken breasts and I used 3 in this soup, 1 on a pizza with bacon and barbecue sauce, 1 in a salad with balsamic vinaigrette, and 2 for tacos. If you add the spice and seasoning to your individual dishes, instead of at the slow cooker step, you have much more flexibility in how you use your chicken and you've started multiple meals with one cooking session. Hashtag: lazy cooking for the win.