Thai Green Curry Soup

 We had something like this at a Thai place in October and we loved it. I was craving it and recreated the flavors and created a super yummy soup. 

1 onion diced

2-3 chicken breasts diced or thinly sliced and dusted with a shake of baking soda

1 whole sweet potato (medium), scrubbed and skin left on. Cut off ends and dice

1 small butternut squash peeled and diced

1-2 peppers (can do half red and half green) diced but bigger pieces

1 end of broccoli sliced and quartered can use florets but I liked the ends 

handful sliced mushrooms (I would do more)

1-2 inch piece ginger peeled and microplaned

about 1 TBSP minced garlic

splash of soy sauce

4-6 cups chicken broth

chicken boullion

salt/ pepper

1/3 small jar of Thai Green Curry Paste (so about 2-3 TBSP)

Keffir lime leaves (lots)

1/2 bag of vermicelli noodles

1 can coconut milk

chopped cilantro, green onions and sliced limes for serving

Prep veggies and chicken separately. Cook chicken in a pot until starting to cook, add onion, garlic, lime leaves and ginger and cook until fragrant. Add veggies and cook on medium high for a few minutes. Add seasonings and broth including the curry paste and soy sauce. Bring to a boil and test for taste. Add salt, pepper and bouillon as needed. Boil until veggies are fork tender. Turn off heat, add vermicelli noodles and can of coconut milk. Serve with toppings