Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

It’s soup season! Virtually every culture has some sort of chicken soup that grandmothers have been making for generations, ...

Bring 2 cups low-sodium chicken broth and 1 (about 13-ounce) can unsweetened coconut milk to a full boil in a large saucepan ...

Experience the satisfaction of homemade fall soups. Learn how to make comforting and nourishing soups with fresh, seasonal ingredients.

Heat the oil in a large pan and fry the curry paste for about 10 seconds. Add the chicken stock and the coconut milk ... Add the chicken to the soup and simmer for 3 minutes or until cooked ...

"This is an easy, foolproof Thai-style chicken curry ... full-fat coconut milk One tbsp Thai fish sauce One tbsp light muscovado sugar One lemongrass stalk, bashed (see tip) Four lime leaves ...

Like soup, curries tend to build flavor over time. Make the paste for this recipe from the Cook. Heal. Go Vegan! cookbook ahead of time for a rich and vibrant weeknight dish.