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Category: Soups and Stews
Prep Time: 30 Cook Time: 30 Total Time: 60
2 tablespoons oil (vegetable oil)
2 tablespoons unsalted butter
1 onion, chopped (large yellow onion)
3 tablespoons curry paste (green)
3 tablespoons curry paste (*yellow)
3 garlic cloves, minced (large cloves)
3 tablespoons grated gingerroot (fresh)
1 red bell pepper (large pepper, thinly sliced and cut into 1" long pieces)
8 ounces mushrooms (fresh white mushrooms, very thinly sliced)
5 cups low-sodium chicken broth
1 can (13.66 ounce) light coconut milk
1 can (12 ounce) evaporated milk (2%)
1 tablespoon fish sauce
2 tablespoons brown sugar
1/8 teaspoon crushed red pepper flakes (or more if you like it spicier)
16 ounces cooked chicken breast (shredded, 3 cups)
1/4 cup freshly squeezed lime juice
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Freshly cracked black pepper, to taste
1 lime, cut into wedges, to serve with finished soup
In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
Add chicken broth, coconut milk, evaporated milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook on low for 20 minutes to meld flavors.
Before serving, stir in lime juice, green onions, and cilantro. Season with freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.
*If you can't find yellow curry paste, just take 1 teaspoon of yellow curry powder per tablespoon of yellow curry paste called for in recipe, mix with enough olive oil to make a thick paste
Recipe Source: Tweaked from another recipe.
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Thai Curry Coconut Chicken Soup
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Really rich and delicious...and lower in fat.
Category: Soups and Stews
Prep Time: 30 Cook Time: 30 Total Time: 60
2 tablespoons oil (vegetable oil)
2 tablespoons unsalted butter
1 onion, chopped (large yellow onion)
3 tablespoons curry paste (green)
3 tablespoons curry paste (*yellow)
3 garlic cloves, minced (large cloves)
3 tablespoons grated gingerroot (fresh)
1 red bell pepper (large pepper, thinly sliced and cut into 1" long pieces)
8 ounces mushrooms (fresh white mushrooms, very thinly sliced)
5 cups low-sodium chicken broth
1 can (13.66 ounce) light coconut milk
1 can (12 ounce) evaporated milk (2%)
1 tablespoon fish sauce
2 tablespoons brown sugar
1/8 teaspoon crushed red pepper flakes (or more if you like it spicier)
16 ounces cooked chicken breast (shredded, 3 cups)
1/4 cup freshly squeezed lime juice
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Freshly cracked black pepper, to taste
1 lime, cut into wedges, to serve with finished soup
In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
Add chicken broth, coconut milk, evaporated milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook on low for 20 minutes to meld flavors.
Before serving, stir in lime juice, green onions, and cilantro. Season with freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.
*If you can't find yellow curry paste, just take 1 teaspoon of yellow curry powder per tablespoon of yellow curry paste called for in recipe, mix with enough olive oil to make a thick paste
Recipe Source: Tweaked from another recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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