Coconut Curry Chicken Soup
- Coconut Curry Chicken Soup
- Recipe
- Ingredients
- Instructions
The weather is finally cooling down in LA but I still leave the house with a thin long sleeve and start shivering as I walk to my car. I keep forgetting that winter does come by at some point here. But then again it’ll be 90 degrees tomorrow.
But that doesn’t mean I can’t curl up on the couch with this piping hot, soothing coconut curry chicken soup. It’s filled with leftover roasted chicken, rice noodles, tofu, bell pepper and snow peas in a creamy, coconut Thai curry base that just melts your insides with every bite.
You can even add some jalapeño slices for some heat, which I highly recommend. You can start with maybe 2 slices and add more as you can tolerate. I think I started off with a couple of them and then added 5 more slices and it was a bit unbearable. But either way, this here was one of my favorite comforting bowls of soup, and it will definitely warm you up this winter!
One year ago: Marinara Eggs Benedict
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients
Instructions
1. Heat a large pot to medium high heat. Add curry paste and 1/4 cup coconut milk and whisk until smooth, about 1 minute. Stir in remaining coconut milk, chicken stock and fish sauce.
2. Add chicken, vermicelli, tofu, bell pepper, snow peas and salt, to taste.
3. Bring to a boil; reduce heat and simmer until noodles have softened, about 8-10 minutes.
4. Stir in lime juice, to taste.
5. Serve immediately, garnished with green onion and jalapeños, if desired.
