Red Curry Chicken and Chickpea Soup
Ingredients
- 2 tablespoons coconut oil
- 6 chicken thighs, cut into bite-sized pieces
- 2 shallots, thinly sliced or 1 cup onion
- 3 cloves garlic, minced
- 2 carrots, chopped, about a cup
- 3 tablespoons red curry paste
- 1 tablespoon ground fresh ginger
- 1 14-ounce can coconut milk
- 2 cups chicken stock, more if desired
- 2 14-ounce can chickpeas, rinsed and drained
- 2 cups arugula, packed
- ¾ tsp sweet curry
- 2 tsp Sirachi sauce, less if desired
- ¼ tsp dried basil
- dash of corriander
- dash of worchestershire
- salt to taste
- black pepper
Directions
1. Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots or onions and continue to cook until they are softened, about another 5-6 minutes.2. Add in the curry paste, curry powder, kosher salt, black pepper, ginger, coconut milk, and 2 cup of chicken broth. Bring to a boil. Bring back up to a boil, then add in the drained and rinsed chickpeas and carrots and simmer for 20 minutes or until carrots are tender crisp.
3. Turn heat of and stir in arugula. Adjust seasonings as desired and enjoy!
