I have been ON the soup train lately and i was really craving curry and turmeric when creating this. I did this in my new insta pot but this would also work as a stovetop soup recipe or a slow cooker! Just simmer for about an hour.
Thai Chicken Curry & Lentil Soup
Course: Lunch/Dinner, Meal Preps, RecipesServings
5
servingsPrep time
25
minutesCooking time
1
hour30
minutesCalories
333
kcalIngredients
Cooked shredded chicken breast (mine was 14.95oz raw)
Diced onions- 230g
Diced celery – 220g
2 cloves garlic, minced
1tbsp ginger
190g match stick carrots
One 28oz can of diced tomatoes
1 can lite coconut milk
1/5 cups chicken broth
1 cup red lentils
1 bag frozen cauliflower rice
2tbsp Thai red curry paste
1tbsp turmeric
2 tsp cumin
85g spinach
Salt and pepper to taste
Directions
- Spray bottom of the pot, then sauté your garlic and onion together for a few minutes and then add in the celery and ginger
- A few minutes later add the rest of your ingredients except for the spinach
- Stir to combine
- Since i was using an insta pot, i did a high pressure soup function for 5 minutes then added 20 more on low pressure
- No insta pot? Allow to simmer for 1 hour
- Add spinach just before finishing and stir until it starts to wilt
- Remove from hear and weigh the pot once cooled and put in MFP the weight in grams as servings example- mine weighed 2834 so i put that as servings so when I track i will just put 5 servings as 5g
Notes
- NUTRITION 333 calories 32.6P/6.4F/41.6C