Soup season is the best time of the year as far as cooking goes. Not only are soups super easy to make, they are (usually) healthy and make great leftovers. I love making big ol’ pots of soup on weekends so that I have super yummy lunches at work for the week. That way, I actually look forward to lunch instead of being sad about the boring sandwich or frozen meal I have to eat. Do yourself a favor and make a batch of this next Sunday and portion it out for your weekday lunches. Do the same for a family member, and they will love you forever.
2 Tbsp. avocado oil
2 chicken breasts, cut into bite-sized pieces
2 cloves of garlic, minced
1 inch knob of ginger, peeled and minced
2 Tbsp. red curry paste
1 large sweet potato, peeled and cubed
2 c. cabbage, shredded
6 cups chicken or vegetable broth
1 15 oz. can of coconut milk
4 oz. rice noodles
2 Tbsp. fish sauce
2 tsp. brown sugar
1 bunch of Thai basil
Salt to taste
Green onions, sliced
Cook the noodles according to package directions. Drain and rinse them, and set aside.
Heat the avocado oil in a large soup pot over medium high heat. Add the chicken and cook through. Add the curry paste, garlic, and ginger and cook for about 1 minute, or until fragrant. Add the sweet potato cubes and broth. Bring to a boil, reduce heat to medium low and simmer for 7-8 minutes. Add the cabbage and continue to cook for another 2 minutes, or until the sweet potatoes are fork tender. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and heat through. Add salt. Add the basil in at the last minute. Stir to combine until the basil is wilted.
Top with green onions, additional basil, lime juice, and sriracha sauce.