Thai Chicken Curry Soup
Author: 
Recipe type: Worknight Dinners, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 teaspoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • ½ medium yellow onion, thinly sliced
  • 2½ cups chicken broth
  • 14 ounces unsweetened coconut milk
  • 1 tablespoon curry powder
  • 1 jalapeño, seeded, minced
  • 2 tablespoons lime juice
  • 1 small red bell pepper, sliced thin
  • ½ cup chopped green onion
  • ½ cup chopped fresh cilantro, plus extra for garnish
  • ½ cup shredded coconut
  • 2 cups freshly cooked jasmine rice
Instructions
  1. Heat the olive oil in a medium sized soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
  2. Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder and jalapeño. Bring to a simmer over medium heat. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
  3. Spoon rice into 4 bowls and top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
Recipe by In Good Taste at https://ingoodtaste.kitchen/thai-chicken-curry-soup/