Name: Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 tbsp (30 ml) canola oil; 1 med onion; 1 medium shallot; 8 oz (225g) carrots , sliced on an angle into 1/4 inch wide slices; 4 tbsp (60 ml) finely chopped cilantro; 1 tbsp (15 ml) fresh ginger; 1 tbsp (15 ml) lemongrass paste*; 2-3 tbsp (30–45 ml) red curry paste , available in the Asian section at most larger grocers; 2 tsp mild curry powder; 2 tbsp (25 g) brown sugar; 32 oz (1 litre) chicken broth; 6 oz (175g) small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces; 2 oz (60g) rice noodles or rice sticks, available in the Asian section at most larger grocers; 2 15-oz (450ml) cans coconut milk, I almost always use the light variety; 1-2 tsp sea salt, or to taste; 1 tbsp (15 ml) lime juice; 1/2 med red bell pepper, quartered lengthwise and then sliced crosswise; 1/2 med yellow bell pepper, halved lengthwise then sliced crosswise; 2-3 heads baby bok choy, root end trimmed about 1/2 inch, then thinly sliced, lengthwise; 1 1/2 cups (240g) tiny frozen peas; 1 lb (450g) boneless skinless chicken breast, frozen for 30 minutes then sliced thinly (freezing will make it much easier to slice); fresh basil; fresh cilantro

Description

This Coconut Curry Chicken Soup is a hearty and flavorful dish, perfect for warming up after a snowy day. It’s packed with healthy vegetables and can be easily adapted to your taste.

Ingredients

Units Scale

2 tbsp (30 ml) canola oil
1 med onion
1 medium shallot
8 oz (225g) carrots , sliced on an angle into 1/4 inch wide slices
4 tbsp (60 ml) finely chopped cilantro
1 tbsp (15 ml) fresh ginger
1 tbsp (15 ml) lemongrass paste*
2-3 tbsp (30-45 ml) red curry paste , available in the Asian section at most larger grocers
2 tsp mild curry powder
2 tbsp (25 g) brown sugar
32 oz (1 litre) chicken broth
6 oz (175g) small yellow potatoes, sliced in half lengthwise, then sliced widthwise into bite size pieces
2 oz (60g) rice noodles or rice sticks, available in the Asian section at most larger grocers
2 15-oz (450ml) cans coconut milk, I almost always use the light variety
1-2 tsp sea salt, or to taste
1 tbsp (15 ml) lime juice
1/2 med red bell pepper, quartered lengthwise and then sliced crosswise
1/2 med yellow bell pepper, halved lengthwise then sliced crosswise
2-3 heads baby bok choy, root end trimmed about 1/2 inch, then thinly sliced, lengthwise
1 1/2 cups (240g) tiny frozen peas
1 lb (450g) boneless skinless chicken breast, frozen for 30 minutes then sliced thinly (freezing will make it much easier to slice)
fresh basil
fresh cilantro

Instructions

Heat the canola oil in a large pot or Dutch oven over medium heat until shimmering.
Add the diced onion, shallot, and sliced carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the grated ginger, lemongrass paste, red curry paste, curry powder, and brown sugar. Cook for another 2 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Add the coconut milk, shredded chicken, red bell pepper, and sugar snap peas. Simmer for an additional 5 minutes until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot, garnished with chopped cilantro and lime wedges on the side.

Notes

You can substitute shrimp for chicken or omit the meat entirely for a vegetarian option.
The broth is flavorful enough to stand on its own.
If fresh lemongrass is unavailable, lemongrass paste is a great alternative.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 8 grams
Sodium: 850 mg
Fat: 20 grams
Carbohydrates: 20 grams
Fiber: 4 grams
Protein: 25 grams
Cholesterol: 50 mg