This soup is a meal in itself & very spicy! Great to boost the immune system on a cold winter day. You can make it vegan by omitting the chicken and using a can of chickpeas in its' place. You can also add rice noodles during the last few minutes of cooking. This recipe makes about 4 large--meal size--servings.Ingredients:
2 large chicken breasts, thinly sliced (or the can of chickpeas). Whichever you choose, marinate them in a large bowl with a couple of tbsps olive oil, freshly ground black pepper, 2 tsps thai green curry paste, 1/2 tsp dried crushed hot chili peppers, 1 tsp of lime juice, 1 tsp garlic powder. Cover & put in refrigerator until ready to use.
450 ml low sodium, low fat chicken or vegetable broth
3 cups of water
1 tsp fresh ginger, grated
2 tsps garlic powder
1 tsp freshly ground black pepper
1 cup chopped cremini mushrooms
4 small organic carrots, peeled and chopped
3 tbsps apple cider vinegar
1 tbsp sesame oil
1/2 tsp dried crushed hot chili peppers
2 cups mixed greens or baby spinach, chopped
3 green onions, chopped
Directions:
1. In a large, lightly oiled skillet, over medium high heat, add sliced, marinated chicken and sear over medium high heat (if using chickpeas, just add directly to soup mixture in last 15 minutes of cooking time). Remove chicken to a bowl, cover and refrigerate.
2. In a medium sized sauce pan, stir together all remaining ingredients except chicken, spinach and green onions. Bring to a boil. Lower heat and simmer, stirring occasionally, for about 20 minutes.
3. Stir the marinated chicken into the hot soup. Cook for about 20 minutes longer over low heat.
4. Stir the chopped greens or spinach into the soup (add the chickpeas at this point if using). Cook for about fifteen minutes over low heat.
5. Stir in the chopped green onions and serve immediately.
