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.

    Advertisement

  • 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.

  • Source: Read Full Article