Chicken Coconut Curry Soup ingredients
Makes qty??2 Tbsp olive oil
2 carrots, peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion, chopped finely
1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat, chopped
1 cup cooked rice
2 Tbsp Mae Ploy Thai Red Curry Paste (if you like it less spicy, just use 1 Tbsp)
3 Tbsp brown sugar
1 (13.5-oz) can Asian coconut milk or cream (unsweetened)
21-oz chicken broth (roughly 1.5 cans of Swansons brand)
2 Tbsp fish sauce
Few sprigs of cilantro
Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
DirectionsIn a medium saucepan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.
Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes).
Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes.
Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish.