Coconut Curry Soup
Ingredients
The soup base
-
1
13.5-oz can
Full-fat coconut milk
-
2
cups
Chicken broth, reduced sodium
-
3
tbsp
Red curry paste
-
1
tbsp
Fresh ginger (grated)
-
3
cloves
Garlic (minced; optional)
The protein and vegetables
-
2
cups
Shredded chicken (or diced cooked chicken)
-
2
cups
Broccoli (cut into florets)
-
1
cup
Carrots (sliced)
-
1
large
Bell pepper (sliced)
The seasoning
-
1
tbsp
Fish sauce (or 1 tsp sea salt)
-
1
tbsp
Lime juice
-
to taste
optional
Thai basil (for garnish)
Instructions
- In a small Dutch oven or large saucepan, combine the coconut milk, broth, red curry paste, ginger, and garlic (if using) and bring to a boil.
- Reduce heat to medium, stir in the cooked chicken, broccoli, carrots, and bell pepper, and cook until the carrots are tender.
- Stir in the fish sauce (or salt) and lime juice, and garnish with Thai basil if desired.
Nutrition Facts (estimated)
Servings
6
Calories
239
Total fat
15.7g
Total carbohydrates
8.7g
Total protein
15.7g
Sodium
mg
Cholesterol
mg
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