Gluten-free, Dairy-free, Whole30 if modified

Thai Green Curry Soup-to-Go

A favorite of many, this green curry soup is filled with fast-cooking veggies and precooked noodles and comes together in a pinch. Please note that not all green curry pastes are created equal. Some can be quite spicy, so make sure to add enough to suit your desired spice level and taste. I use the Thai Kitchen brand and find that 1 whole teaspoon does the trick.

Makes 1 (32-ounce) serving

• 2 tablespoons full-fat coconut milk
• 1 tablespoon coconut aminos
• ½ to 1 teaspoon Thai green curry paste
• ½ teaspoon organic chicken bouillon
• ½ teaspoon fish sauce
• 1 teaspoon fresh grated ginger
• 1 garlic clove, minced
• 3 to 4 small mushrooms, thinly sliced
• 1 small handful snow peas
• ½ cup shredded cooked chicken
• 1 cup cooked rice noodles (see Note below)
• 1 to 2 tablespoons chopped fresh cilantro
• 1 lime wedge
• 1½ cups very hot water

Combine the coconut milk, coconut aminos, curry paste, bouillon, and fish sauce in a 32-ounce mason jar. Layer the ginger, garlic, mushrooms, snow peas, chicken, and rice noodles on top. Top with the cilantro and a lime wedge. Store in the refrigerator until ready to serve, up to 2 days.

Before serving, remove the lime wedge and fill the jar with the hot water. Stir until the ingredients are combined and the curry paste has completely dissolved. Let sit for 5 minutes to allow the vegetables to soften. Add a squeeze of lime juice and enjoy.

note: To modify for Whole30, use zucchini noodles instead of rice noodles. If you cannot find a Whole30-compliant bouillon, use hot Whole30-compliant chicken broth in place of the hot water.