Thai coconut curry chicken soup- Carlsbad cravings

 

INGREDIENTS

ADD LATER

  • 1 red bell pepper, chopped
  • 8 oz. cremini mushrooms, sliced
  • 3/4 cup uncooked basmati rice (optional)
  • 1/4 cup minced cilantro
  • 1/4 cup minced fresh Thai basil leaves (or regular or 1 TBS dried)
  • 2-3 tablespoons fresh lime juice
  • Asian chili sauce or sriracha to taste

GARNISH

  • chopped cilantro
  • lime juice
  • chili peppers
  • crushed peanuts

INSTRUCTIONS

  • Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
  • Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic and sauté for 2 minutes or until the onions are softened.
  • Add chicken back to the pot followed by chicken broth, coconut milk, diced tomatoes, soy sauce, fish sauce, brown sugar, bay leaves, ½ teaspoon salt and ½ teaspoon pepper. Cover and bring to a boil, then reduce heat to a gentle simmer (covered) for 15 minutes or until chicken is tender enough to easily shred with two forks.
  • Remove chicken and let rest until cool enough to shred. Meanwhile, add bell peppers, mushrooms and rice to the pot. Simmer approximately 8-12 minutes or until rice is cooked. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
  • Remove from heat and discard bay leaves. Stir in the shredded chicken, basil, cilantro, lime juice, and Asian chili sauce to taste. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish servings with desired toppings.

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