A hearty homemade coconut curry chicken soup that's perfect for a chilly fall day. Mildly spiced with full-on flavour!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients
1tablespoonscoconut oil
1medium sweet onion, chopped
2tablespoonsThai green curry paste (I used Thai Kitchen brand)
2coarsely chopped garlic cloves
3cupslow sodium chicken broth
¾cupthinly sliced carrots
2tablespoonsfish sauce
2tablespoonsbrown sugar
½chicken bouillon cube (about 50 grams- add more if desired)
1 ½cupscooked chopped chicken
1400 mLcan coconut milk
1 ½cupscooked brown rice (about ½ cup uncooked)
1bunch of Thai basil
Instructions
Heat coconut oil over medium heat in a large pot until it is melted. Add onion and cook until tender.
Add curry paste and garlic, stir and cook for one minute.
Add chicken stock, carrots, fish sauce, brown sugar and bouillon cube. Cook covered until carrots are tender.
Add chicken, coconut milk and cooked rice. Simmer for at least 10 minutes on low heat, stirring occasionally.
Tear pieces of Thai basil and add to the top of each soup bowl serving.
Notes
This recipe works well using leftover roasted chicken and homemade stock. Adjust the amount of flavouring you need based on how you prepared your chicken stock.