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Coconut Chicken Curry Soup

Coconut Chicken Curry Soup

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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

1. 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.

2. Add the step 2 ingredients and bring to a boil. Reduce heat and allow to simmer for 20-30 minutes.

3. Turn off the heat and add the final step ingredients. Season to taste

4. Serve with white rice


Notes/Tips

To make a quick stock for the soup remove skins from the 4 chicken thighs and place in a pot with 4 cups water bring to a boil and then simmer for 1 hour. Remove the thighs and shred for the soup. Reduce the chicken water to 2 cups.



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Coconut Chicken Curry Soup


Got some tips or comments for this recipe?


Tina Contreras


Why is it called Coconut Curry if there is no coconut in the recipe?
Rae picRae


recipe fixed. forgot to add the coconut milk. Thanks Tina Contreras.






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