Needing an escape from sweet potatoes and stuffing!!?? Here ya go

Thai Coconut Curry Soup with Grilled Chicken
By Karen Jenne (with a bit of help from the internet)

Marinade for Chicken (4 hours or overnight is best)

3 cloves garlic
2 Tb. freshly grated ginger
Zest of 1 lime
Juice of 1 lime
¼ tsp red pepper flake
½ Cup water
¼ Cup soy
¼ Cup Worcestershire
1 Tb honey

Stir all ingredients together until well combined and marinate chicken. **I think this recipe would also be very good with shrimp, but cut marinade time to 1 hour maximum.

Coconut Curry Soup (recipe for soup serves 2, double as needed)

½ box low sodium chicken broth
1 16 oz. can low fat coconut milk
1 Tb freshly grated ginger (to taste)
½ Tb garlic (to taste)
1 Tb lime zest
1 Tb lime juice
1 Tb honey
½ Tb red pepper flake (to taste)
2 Tb red curry powder (to taste)
1 tsp. salt
1 tsp pepper

Combine all soup ingredients in saucepan over low heat until heated through, stirring occasionally.


Remove chicken or shrimp from marinade and grill. Allow to rest and slice chicken in thin strips or cut shrimp in half.

Boil a large pot of water and remove from heat, add 1 package Thai rice noodles. Stir to separate noodles and allow to soak away from heat source for 8-10 minutes. Drain and rinse well with cold water.

Place rinsed noodles in individual serving bowls and ladle hot broth over them. Top with grilled chicken or shrimp. Serve with steamed broccoli or vegetable of choice



Optional, but very tasty toppings

Thai peanut sauce
Chopped peanuts
Lime wedges