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Coconut Chicken Curry Soup
Recipe Keywords:
easyspicyricechickenthaicoconutcurrysoupsoupsthighs
servings: 6
total time: 1 hour
recipe by: Rae
Ingredients
- Step 1
- 1/4 cup oil
- 1 cup yellow onion, diced
- 2 TBSP garlic, minced
- 1 TBSP ginger, minced
- 1/2 cup mushrooms, sliced
- 1/2 cup red peppers, julienne
- 1 cup zucchini, halved and sliced
- 7 dried Thai chilies
- 4 TBSP curry powder
- Step 2
- 2 cups chicken stock
- 13-ounce can coconut milk
- 2 cup chicken thighs, cooked and shredded from the bone (abiut 4)
- 1 TBSP Kosher salt
- 1 TBSP Soy Sauce
- Final Step
- 1 TBSP cilantro, shredded
- 1 TBSP fresh squeezed lime juice
- 1 large green onion, cut on the bais
- 2 cups Prepared steamed rice
Directions
- Over high heat, heat the oil in a large dutch oven. Add the rest of the Step 1 ingredients and cook for 4 minutes, stirring often.
- Add the step 2 ingredients and bring to a boil. Reduce heat and allow to simmer for 20-30 minutes.
- Turn off the heat and add the final step ingredients. Season to taste
- Serve with white rice
Why is it called Coconut Curry if there is no coconut in the recipe?