Thai Coconut Curry Soup

Ingredients

For the curry paste:
• 4 large dried New Mexico or guajillo chiles
• 2 medium shallots, halved
• 8 garlic cloves, peeled
• 1 2-inch piece of fresh ginger, peeled, and sliced
• 1/4 cup chopped fresh cilantro
• 1 Tablespoon ground coriander
• 1 Tablespoon ground tumeric
• 1 teaspoon curry powder

For the soup:
• 1/2 spaghetti squash, seeds scraped out of the middle
• 2 Tablespoons coconut oil
• 2 14-ounce cans unsweetened coconut milk (or equivalent of homemade)
• 2 cups low-sodium chicken broth (plus 1-2 cups more, if needed)
• 1 1/2 pound skinless, boneless chicken thighs or breasts, halved lengthwise (to make two thin cutlets)
• 3 Tablespoons fish sauce
• 1 Tablespoon raw honey
• sea salt
• Garnishes: bean sprouts, fresh cilantro, lime wedges, shredded carrots, cashews, etc.

Instructions

1. For recipe instructions please visit Perry’s Plate, by Clicking Here!