This week, the Culinary Medicine team presents a recipe for a Thai-inspired Rotisserie Chicken Coconut Soup!
Rotisserie Chicken Thai Coconut Soup Ingredients (Serves 8)
- 1 Tbsp. olive oil
- 1 Tbsp. finely grated peeled fresh ginger (about a 1-inch piece of ginger)
- 3 cloves garlic, minced
- 3 Tbsp. Thai red curry paste
- 6 cups (48 oz.) low-sodium chicken or vegetable broth
- 1 (13.5 oz.) can coconut milk
- 6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
- Kosher salt, to taste
- 4 oz. vermicelli brown rice noodles, prepared according to package instructions
- 1 (2 lbs.) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
- Fresh cilantro chopped, for serving
- Thinly sliced red onion, for serving
- Lime wedges, for serving
- In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute.
- Stir in the curry paste and sauté for 2 minutes.
- Add the broth, coconut milk, and kale. Stir to combine, bring to a simmer and cook uncovered until the kale is wilted, about 3 to 5 minutes. Season with salt to taste, if needed.
- Remove from heat and stir in the cooked noodles just until noodles separate.
- Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken.
- Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
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