Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )
Ingredients
1.5 lbs boneless skinless chicken breast, diced into bite size pieces
2 carrots, diced
1/2 a large head of green cabbage, shredded
3 cups crimini mushrooms
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste (if you are using red paste, start with 1/2 a tablespoon and add more later if you want it spicier – this stuff has a kick! If you use the green paste, I actually use 3 to 3 1/2 tablespoons because it’s much milder and we like the extra kick – experiment and find the amount that works for you!)
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste
Cilantro
Directions
In a large soup pot add the coconut milk and curry paste, mix until blended and bring to a boil. Turn down to low and simmer for 5 minutes. While the coconut milk and curry are simmering, dice up your chicken and chop your veggies. Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry – mix well and simmer for another 10 minutes. Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender. Top with diced cilantro.