1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut: use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced
Bring a saucepan of water to boil for rice noodles. Wait until end before actually cooking noodles though. In a large pot, heat oil over heat. Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes. Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes. Add green curry paste and stir until well combined. Continue stirring and slowly pour in broth. Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar. Stir to combine. Increase heat to medium heat and bring soup to a simmer. Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes. (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes). Stir in bok choy. Right before serving, add rice noodles to the pan of boiling water and cook according to package directions. Ladle soup into a bowl and place a nest of rice noodles into the broth. Top with thai basil, cilantro, and green onions.
Serves 5