This is my FAVORITE winter recipe. The combination of ginger, garlic and mushrooms help to warm the digestion and boost immunity, while the fatty coconut milk, peanut butter and chicken are nourishing and supportive.
4 C chicken broth
1 can (14oz) Coconut milk
2 TB Honey
1/3 C Peanut Butter
¼ C Thai Red Curry Paste
¾ lb boneless skinless chicken breast
8 oz cremini mushrooms, sliced
2 red bell peppers, chopped
1 inch fresh ginger, grated
1 clove garlic, grated
½ package rice noodles
3 C fresh spinach
- In a large soup pot, combine chicken broth, coconut milk, soy sauce, honey, peanut butter and curry paste. Add chicken, mushrooms, red peppers, ginger and garlic. Set over medium heat and bring to a simmer. Reduce heat to medium-low and simmer 15 minutes or until chicken is cooked.
- Shred the chicken and return to soup
- Bring soup to boil over high heat. Stir in noodles and spinach. Let sit 5 minutes or until noodles are soft.
- Ladle soup into bowl and garnish with cilantro, chopped peanuts or toasted sesame oil.