Red Curry Coconut Chicken Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I spend most days craving some form of curry and since soup is my favorite thing I developed a soup that answered my curry craving and cooks up super fast for a dinner in about 30 minutes! This recipe is highly adaptable to whatever vegetables or meat you have on hand! Add rice or noodles to make it more filling. Ingredients:
1 teaspoon olive oil |
1 medium yellow onion, diced |
1 teaspoon garlic, minced |
1/4 cup cilantro, chopped |
1 zucchini, halved and sliced |
1 red bell pepper, diced |
1 lb chicken breast |
2 (13 1/2 ounce) cans light coconut milk (shaken) |
26 ounces chicken stock |
3 -5 tablespoons red curry paste (or to taste) |
3 tablespoons fish oil |
3 tablespoons lime juice (fresh) |
1 tablespoon honey |
1 teaspoon red pepper flakes |
salt & pepper |
sriracha hot chili sauce |
cilantro, chopped |
thai chile |
rice or rice noodles |
Directions:
1. Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, sauté for 2 minutes more.
2. Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
3. Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!
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