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Thai Chicken Curry Soup

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Thai
Thai Chicken Curry Soup
Ingredients
  • 2 tablespoons red curry paste
  • 1 red 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 1/2 cups cooked basmati rice
  • 4 tablespoons chopped fresh cilantro
Instructions
1
Heat a substantial, heat-resistant cooking vessel over a moderately high temperature until the oils within begin to separate and rise to the surface, approximately 1-2 minutes. Introduce the red pepper and onion into the pan, stirring constantly until they become tender and lose their crispness, roughly 5 minutes. Combine the coconut milk with the ingredients in the pan until they are fully incorporated and cohesive. Add the fish sauce, followed by the chicken stock.
2
Decrease the heat to a lower setting and allow the mixture to simmer gently for 15 minutes. Introduce cooked chicken and rice into the pan, stirring over low heat until warmed through. Just before serving, incorporate chopped cilantro into the dish.