Flavourful soup which takes a bit of time to make. Next time, I think I’ll cook the chicken the day before, or use meat from one of those roasted chickens from the store. Spice can be adjusted to personal taste.
One container chicken stock
1 can light or regular coconut milk
4 – 5 cups chopped vegetables
1 T. green curry paste
6 chicken thighs (pre-cooked)
Preheat oven to 400 F. Place chicken thighs in a casserole dish and cook in oven about 30 minutes. Meanwhile, chop vegetables. Combine stock, coconut milk and vegetables and curry paste in a large pot. (For the vegetables, I used green onions, pepper, zucchini, carrots and frozen corn). Cook until vegetables are tender about 15 minutes. If using zucchini and corn, add later on in the cooking process so they don’t get mushy. Once chicken thighs are cooked, remove from baking dish, cut up into chunks and add to soup. Cook another 10 minutes or so or until zucchini is soft. Serve over rice noodles.