Asian Green Curry Coconut Chicken Soup

Green Curry Recipe- make first and freeze any leftovers for another day of soup making
1 (14inch) stalk lemongrass chopped or dried lemon grass from the spice aisle(about 2 ounces)
1(3inch piece) peeled ginger(about 2 ounces)
6 ounces washed fresh cilantro leaves and stems(pat dry) (I use 2 bunches)
1 bunch spearmint leaves washed and patted dry
1 bunch basil leaves washed and patted dry
1 shallot quartered
5 cloves garlic or a spoonful of jarred chopped garlic
1/4 cup fresh squeezed lime juice
2 Tb honey
1(4ounce) can diced mild green chills
1/4 cup olive oil
blend all this together in a blender or food processor(I use my Vitamix)
Soup Recipe-
3 cans Trader Joe’s Light Coconut Milk(you can add some water if you want to make it less creamy)
1-1 1/2 cups Green Curry Paste
Juice of 1 lime
Honey to taste(3-4 Tbs)
Salt to taste(about 2 teaspoons)
2 Large carrots cut in thin rounds
2 cups washed and chopped green beans(about 1inch pieces)
1 cup washed and cut up broccoli
1 tsp Red Boat Fish Sauce(get at Whole Foods)
Red Pepper Flakes to taste if you like hot and spicy
2 cooked and chopped chicken breasts
Place all in a soup pot and simmer till veges are to desired doneness.
This also freezes and reheats
This makes up really quickly if you keep green curry paste in your freezer and chopped cooked chicken frozen, too.

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