Lunch

Chicken Coconut Curry Soup is for Lunch.

Chicken Coconut Curry Soup takes 10 minutes to prepare.

Chicken Coconut Curry Soup takes 25 minutes to cook.

Chicken Coconut Curry Soup makes 4 servings.

The ingredients for Chicken Coconut Curry Soup are:

2 tablespoons olive oil
2 carrots peeled and finely chopped ? except for a few matchsticks for garnish
1/2 onion chopped finely
1 red bell pepper chopped finely ? except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat chopped
1 cup cooked rice
2 tablespoons red curry paste (if you like it less spicy just use 1 tablespoon)
3 tablespoons brown sugar
13.5 ozcan Asian coconut milk or cream (unsweetened)
21 ounces chicken broth (roughly 1.5 cans - I like Swansons brand)
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro

Here is how you make Chicken Coconut Curry Soup:

In a medium sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Serving Size:?1.5 cups

The nutritional information for Chicken Coconut Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.3

• Total Fat: 14.0 g
• Cholesterol: 11.3 mg
• Sodium: 794.9 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 1.9 g
• Protein: 5.8 g

Chicken Coconut Curry Soup is Indian cuisine.