In theory it was 2020, but for our family, 2024 has become a reality. I've rarely been sick in my life, but this winter was regrettable to say the least. I got sick one after another, and I had a week's reprieve. Gastroenteritis came in late December. Well, colds come in January.
This recipe is one of my favorites for ailments other than gastroenteritis. It's flavorful enough to unclog your palate, spicy to cleanse your sinuses, and packed with herbs to fight infections. my kids love it. I also make this for my postpartum friends, and they are very popular. After the first dinner, this should feed her family of five for most of the week.
I live near Trader Joe's, so I rely on their ready-to-eat curry. sauceAt 11 ounces per container, it's actually very clean nutritionally speaking. I'm sure you can find a substitute at another grocery store, but if not, here This is a homemade version of the recipe.
material
2 to 4 packs of chicken strips (uncooked) (this may seem like a big difference; two will do the trick, but my husband is a protein fanatic, so I tend to overdo it)
Garlic (optional)
2 onions
1 package of green onions, chopped (separate the white part from the green part and set the green part aside with the herbs)
1 pack of colorful carrots
1 green cabbage or bok choy
1 pack of mushrooms
2 cups chicken soup
2 cups jasmine rice
Trader Joe's Red Curry Sauce 2 containers
1 14 oz can coconut cream
1 lime
Basil, parsley, and other herbs of your choice
preparation
Use one of the containers with chicken broth to cook the rice (I've mentioned this before, but I always cook rice in broth and add grass-fed beef gelatin for added protein and collagen). (Add to rice)
In a Dutch oven or large soup pot, fry all the chicken pieces in olive oil over medium heat and set aside.
Using what's left in the pot, fry the garlic, onion, carrot, and the white part of the chopped green onion until the onion is translucent.
Add 1 package of chicken stock and bring to a boil over high heat.
While the soup is boiling, shred or cut the sautéed chicken.
Reduce the heat to medium and add the two containers of curry sauce and the soft vegetables (mushrooms and cabbage).
After about 5 minutes (the carrots should be soft), reduce the heat to medium-low and add the chicken, coconut cream, and lime juice, stirring well.
Add the chopped herbs and mix gently until dissolved.
