Miso Red Curry Soup
Ingredients
- 1/2 cup sugar snap peas, diced
- 2 cloves garlic, chopped
- 4 ounces chicken breast, sliced thin
- Salt and pepper
- 2 cups chicken broth
- 1 teaspoon white miso paste
- 1 teaspoon Thai red curry paste
- 1 cup baby spinach
- 1/2 cup leftover pasta
Steps
- 1
In a nonstick skillet, spray with avocado oil spray. Add the snap peas and garlic and cook for 2 minutes, or until the peas start to char.
- 2
Sprinkle chicken with salt and pepper. Add to the pan and cook for 2 minutes, mixing it in with the snap peas.
- 3
In a nonstick skillet, spray with avocado oil spray. Add the snap peas and garlic and cook for 2 minutes, or until the peas start to char.
- 4
Sprinkle chicken with salt and pepper. Add to the pan and cook for 2 minutes, mixing it in with the snap peas.
- 5
Add the chicken broth, miso paste, red curry paste and using a whisk, dissolve the paste. Cook for 4 minutes.
- 6
Add in pasta noodles and remove from heat. Rest for 2 minutes to reheat the pasta without cooking it further.
- 7
To plate: place the baby spinach in the bottom of a large bowl.
- 8
Add the soup and enjoy! The hot broth will wilt the spinach in just a couple minutes.
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