Spicy Thai Coconut Curry Soup

This is a great soup for when you have a cold and need something hot and spicy. That is currently my whole family right now. Love this soup!  Honestly, I am a dump and pour cook, so the seasoning ratios may be a little different each time, but this is the general recipe.  Also, you will notice I use several frozen veggies. Since having kids, I realized this was a great way to cut down on prep-work/ chopping time.  Also, sometimes it's less expensive than using fresh.  Recent studies are showing that frozen veggies are just as nutritious (if not more) than fresh produce in the grocery store, because it is frozen at the peak of freshness. 


Spicy Thai Coconut Curry Soup

Ingredients:

1 lb of chicken, cooked and shredded
6 cups chicken broth
20oz bag of frozen peppers and onions (or you could use fresh)
2 bags frozen broccoli florets (fresh is also fine)
2 cartons of mushrooms sliced
4 cups snap peas de-veined
1 bag shredded carrots
1/2  head of garlic, minced
2 inches of ginger minced/shredded
1.5 tablespoons lemongrass minced
2 cans unsweetened coconut milk
2-3 tablespoons Mae Ploy Thai Red Curry Paste, more or less, if you want more or less spicy
1 tablespoon lime juice
Soy sauce to taste
2 tablespoons sesame oil (unnecessary, but I like it)
Salt to taste
2-3 tablespoons sugar

Garnish with chopped cilantro, thai basil (or regular will work), and diced green onions.

Directions:

Combine all ingredients in a large pot and simmer. Add seasonings to taste.  Makes about 8-10 servings.