Chicken Coconut Curry Soup

Name: Chicken Coconut Curry Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons 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 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon); 3 tablespoons brown sugar; 13.5 ozcan Asian coconut milk or cream (unsweetened); 21 ounces chicken broth (roughly 1.5 cans - I like Swansons brand); Optional: 2 tablespoons fish sauce and a few sprigs of cilantro

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

2 tablespoons 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 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon) 3 tablespoons brown sugar 13.5 ozcan Asian coconut milk or cream (unsweetened) 21 ounces chicken broth (roughly 1.5 cans - I like Swansons brand) Optional: 2 tablespoons fish sauce and a few sprigs of cilantro

Directions

In a medium sauce pan, 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.

Serving Size:�1.5 cups

Servings Per Recipe: 4

Nutritional Info Amount Per Serving