Curried Coconut Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a very flavorful soup that is quickly made and freezes well. It looks like a lot of ingredients but it really comes together quickly and I find it to be delicious! Ingredients:
2 boneless skinless chicken breasts |
1 tablespoon curry powder (i like jamaican or sweet yellow) |
1 inch ginger, finely chopped |
2 -3 garlic cloves, finely chopped |
1 tablespoon sugar (i use raw) |
1 lime, juice of, small |
2 -3 kaffir lime leaves |
1 stem basil |
1 potato, chopped into bite sized pieces |
1 (14 ounce) can light coconut milk |
1 (14 ounce) can chicken stock (equal to the coconut milk) |
2 -3 tablespoons fish sauce |
1 red pepper, chopped |
sliced bamboo shoots or water chestnut, miniature corn, halved |
Directions:
1. Slice chicken on diagonal thinly and quickly brown in a large pan or pot. (use a tbsp oil if needed).
2. add curry powder, ginger, garlic, lime leaves and cook for a minute or two.
3. add sugar and follow with lime juice.
4. add chicken stock and coconut milk and fish sauce.
5. add chopped potato.
6. cook through until potato is tender- about 5 minutes if potato chopped smallish.
7. add red pepper, bamboo shoots, basil and corn if using.
8. cook a few minutes.serve.
9. I also add salt and pepper, depending on the salt in the stock - red pepper flakes also add to it if you like heat.
10. can add leftover rice if you have some around.
11. enjoy!
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