Thai Red Curry Chicken Soup

Ingredients

2 tablespoons red curry paste

1red bell pepper, thinly sliced

1 small onion, chopped

1 (14 ounce) can coconut milk

1 tablespoon fish sauce

3 cups homemade chicken stock

2 cups shredded cooked chicken

1 ½ cups cooked basmati rice

4 tablespoons chopped fresh cilantro

Directions

Step 1

Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

Step 2

Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

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