Tonight’s dinner was delicious! I wish I had made more.
Add roughly diced garlic, green beans, and chard in pot with a mini container of Pacific brand chicken bone broth, salt, and red pepper flakes.
Simmer until veggies are getting tender.
Stir in 2 tsps of green curry paste, 1 can of unsweetened coconut milk, half a can of water chestnuts and pieces of rotisserie chicken. Simmer for a few minutes to heat up chicken and let flavors meld.
Serve and enjoy! Fed two of us, though I’m still a little hungry.
I find these coconut soups so deeply satisfying and nurturing. They make my mouth happy! The curry was flavorful but not spicy. The chicken soaks up all the broth goodness. Yum yum yum.
Yours in coconut contentment,
The Foggy Foodie