Chicken Coconut Curry Soup
Ingredients
The base
-
1
tbsp
coconut oil
-
1
shallot
diced
-
2
cloves
garlic, minced
-
2
inch
piece ginger, peeled and grated
-
2
stalks
lemongrass, finely chopped
-
ΒΌ
cup
lime juice
-
1
lime
zest
-
4
cups
chicken broth
-
2
cans
coconut milk
The protein and vegetables
-
1.5
lbs
boneless skinless chicken thighs, cut into small pieces
-
8
oz
mushrooms, sliced
-
1
small
eggplant, cut into cubes
-
1
bell pepper
sliced into thin strips
Seasonings
-
2
tbsp
fish sauce
-
2
tbsp
red curry paste
-
optional
chopped cilantro, for topping
Instructions
- Prepare shallot, garlic, ginger, lemongrass, and lime zest.
- Heat coconut oil in a stockpot over medium heat and add shallot, garlic, ginger, and lemongrass. Cook for 2-3 minutes until softened.
- Add chicken broth, coconut milk, lime juice, and zest to the pot. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- While the broth simmers, prepare the remaining ingredients.
- Add chicken to the pot and bring back to a boil. Then add mushrooms, eggplant, and bell pepper. Reduce heat and simmer for about 10 minutes until chicken is cooked through and veggies are softened.
- Stir in fish sauce and curry paste, simmer for another 2-3 minutes.
- Remove from heat, taste, and season with salt and pepper if desired. Serve topped with chopped cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
453
Total fat
35g
Total carbohydrates
12g
Total protein
27g
Sodium
mg
Cholesterol
mg
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