What's For Lunch: Chicken Coconut Curry Soup


I feel like a broken record around these parts -- but just when I think Spring has finally decided to stay for good, the temperatures drop drastically and we get another coating of snow. This week I decided that if the heat wasn't coming from the weather outside, I could at the very least bring in a little heat in the kitchen. This chicken coconut curry soup is warm with spice, comforting, and the perfect antidote to a grey and gloomy day.

If you'd like a little bit more (or less) spice, play around with the amount of curry paste you use. If you really want to tantalize your taste buds, consider adding in some additional red pepper flakes to really turn up the heat.

Chicken Coconut Curry Soup (printer-friendly version)
makes 6 servings

1 tablespoon olive oil
2 carrots (1 cup), peeled and chopped fine
1/2 (1 cup) large yellow onion, chopped fine
1 red bell pepper (1 cup), chopped fine
2 tablespoons red curry paste
3 tablespoons brown sugar
1 cup cooked boneless, skinless chicken breast, chopped (I used this poaching method from The Kitchn)
1 cup cooked white rice
13.5-ounce can organic unsweetened coconut milk (lite or full fat)
3 cups low-sodium organic vegetable broth
fresh cilantro for garnish [optional]

1. Heat the olive oil over medium heat in a Dutch oven or medium stock pot. Add in the chopped carrots, onions, and red pepper and saute until softened, about 5-8 minutes.
2. Stir in the curry paste and brown sugar and cook for 2-3 minutes. or until the curry paste is fully incorporated.
3. Stir in the coconut milk and vegetable broth. Then add in the cooked chicken and rice. Reduce the heat to medium-low and simmer for 20-30 minutes.
4. Garnish with fresh cilantro before serving.

(adapted from this Savory Sweet Life recipe)



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