Named after the traditional Thai ‘wai’ greeting, this luscious yellow curry-style soup emanates authentic Thai flavor. The curry spices and velvety coconut texture marry perfectly, and we added just a tiny kick of sweet-heat to make it, well, just right.
 
Ingredients:  Jasmine rice, sweet potato, red bell pepper, curry powder (coriander, fennel, cumin, turmeric, fenugreek, red pepper, black pepper), garlic, spinach,onion, ginger root
Gluten free
 
What you need:
	
2 Tbsp. oil 
	
4 cups chicken broth (32 oz.) 
	
3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.) 
	
2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)
	
(optional garnish: squeeze of lime) 
 
Cooking Instructions: 
	
In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per site. Remove chicken to a cutting board and cool
	
Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil
	
Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.
	
Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve
 
Optional: Serve with a squeeze of lime Soup will continue to thicken as it rests, add more broth or water to thin as desired. If using pre-cooked/roasted chicken simply sauté contents of soup mix quickly in oil then add broth to begin recipe.