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Golden Curry Chicken Soup
From Statesboro Market2Go
<p>A spicy, veggie packed chicken soup recipe that’s great for cold weather! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: fitfoodiefinds.com (Entered by Ariana Giddens)
Serves: 8
Ingredients
2 tablespoons
Olive oil
2 large
Sweet potatoes (cubed)
2 large
Carrots (peeled & cut into half moons)
1/2 of a medium sized
Onion (preferably purple, diced)
2 tablespoons
Garlic (minced)
4 tablespoons
Thai green curry paste
1 tablespoon
Garlic chili sauce
1 tablespoon
Sriracha sauce
3/4 cup
Quinoa (uncooked)
6 cups
Chicken broth (divided)
15 ounces
Coconut milk (full fat)
1 teaspoon
Ground turmeric
1/2 teaspoon
Ground ginger
1/4 teaspoon
Salt
1 pound
Boneless skinless chicken breast
1 stick
Fresh lemongrass
1 medium sized
Green pepper (sliced & halved)
1
Lime (juiced)
Fresh Thai basil (to taste)
And/or fresh cilantro (to taste)
Step by Step Instructions
- Heat a Dutch oven or a pot over medium-high heat, then add the oil & garlic. Wait for the garlic to become fragrant, then add the sweet potatoes, carrots, onion, and salt. Saute for 5 to 7 minutes, stirring periodically.
- Add the curry paste, chili sauce, sriracha, quinoa, 4 cups of broth, and the coconut milk to the pot, then stir until combined. Add the turmeric, ginger, salt, chicken breast, and lemongrass to the pot and mix well. Bring to a boil over high heat.
- Turn the heat to low and cover the pot. Simmer for 30 minutes, stirring after 15 minutes. Remove the chicken breast from the pot and mix in the remaining cups of broth, and cover the soup. Shred the chicken with 2 forks, then return it to the pot along with the sliced pepper.
- Simmer for 5 to 10 minutes, add the lime and herbs of choice, then serve.