Chicken Curry Soup with Coconut Milk
This chicken curry soup with coconut milk recipe has many of the delicious flavors of Thai cuisine and can be made in about 35 minutes.
Ingredients
- 2 cups rotisserie chicken breasts shredded or chopped
- 2 tablespoons of olive oil
- 2 large cloves of garlic diced or grated
- 1 tablespoon of freshly grated ginger
- 1 teaspoon of ground coriander
- 1 can 14 oz lite coconut milk
- 2 cups chicken broth
- 1/2 jar or 2.5 tablespoons of Thai red curry paste
- salt and pepper to taste
- 1/4 cup chopped cilantro leaves plus extra for serving
- lime wedges
Instructions
- Saute garlic and ginger in the olive oil in a large pot over medium heat for 2 minutes.
- Add coriander, salt, and black pepper and stir.
- Add chicken and stir well.
- Add broth, coconut milk, and curry paste and mix well.
- Bring soup to a boil then remove from heat.
- Toss in cilantro and stir.
- Serve with more fresh cilantro and lime wedges.
Notes
You could also serve this dish with a little white rice or noodles for more of a hearty meal.
Nutrition
Serving: 1gCalories: 410kcalCarbohydrates: 8gProtein: 34gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 12gCholesterol: 111mgSodium: 1160mgFiber: 1gSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Tried this recipe?Tag @hearthnvine on Instagram