I’m passionate about organic and healthy ingredients, but I’ve realized that flexibility is truly the key to consistency, especially when cooking for the family. That means that sometimes I go for something that might be a little easier and a little less “healthy”….
It’s honestly a balance when you are cooking for nutritious, wholesome choices while also making it stress-free. You know I have never been one to love cooking… but it doesn’t have to be stressful!
With everything I have left in my kitchen, I am creating a yummy chicken curry soup! My family loves this dish and it is super simple to make. That’s another thing about making cooking habitual. Once you start buying ingredients for different meals, you’ll be able to create something out of nothing because you have fundamental ingredients! 
Chicken Curry Soup
Ingredients
- 2 tablespoons oil
- 3 garlic cloves chopped
- 1 tablespoon fresh ginger grated
- 3 tablespoons Thai red curry paste
- 8 oz. boneless chicken breast or thighs 225g, sliced
- 4 cups chicken broth 950 ml
- 1 cup water 235 ml
- 2 tablespoons fish sauce
- 2/3 cup coconut milk 160 ml
- 1 tablespoon fish sauce
- 6 oz. dried rice vermicelli noodles 170g
- lime wedges sliced red onion, red chilis, cilantro, scallions (to garnish)
Directions
- In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste.
- Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple of minutes, until the chicken is cooked through.
- Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil.
- Adjust with salt and seasoning.
- Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple of minutes.
