2 tbsp butter
2 chicken thighs,chopped then shredded
1 medium onion, diced
4 cloves garlic, minced
1 heaping tbsp fresh grated ginger
3 tbsp Thai green curry paste
2 cups crimini mushrooms, chopped
1 cup kale, chopped
4 cups chicken stock
1-2 large handfuls Thai Rice Stick Noodles
1/2 or 1 can coconut milk depending on how creamy you like it.
1 tbsp fish sauce
1/2 stalk lemon grass, minced
1 1/2 limes, juice of
1 heaping cup cilantro, finely minced
*note: Spice this soup up a bit by adding 1-2 tbsp of thai chili sauce or sriracha.
Melt the butter over med high heat in a large pot. Add the chicken and cook for 2-3 minutes or until the chicken has changed colour, remove chicken from the pot. Let cool slightly and shred, set aside. Add the onions and saute until translucent. Add the garlic, ginger and curry paste. Return the shredded chicken to the pot. Cook for one minute then add the mushrooms and kale. Cook until softened but not mushy. Add the chicken stock and bring to a boil. Add the rice noodles, cook for 2 minutes. Reduce heat to medium. Add the coconut milk, fish sauce and lemon grass, let it simmer for about 6 minutes. Stir in the lime juice and cilantro. Cook for one more minute then remove from heat and serve.
*Best served with a side of Beer Bread!