Coconut Chicken Curry Soup
Servings: 6
Total Time: 1 hour
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
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.