Thursday, March 12, 2015

Spicy Thai Coconut Soup

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste
  • 6 cups low-sodium chicken broth
  • 1 15 -ounce can coconut milk
  • 1 tablespoon fish sauce
  • 2 red bell peppers, chopped
  • 2 small cooked, chicken breasts
  • 1 tablespoon fresh lime juice
  • 1 cup roughly chopped fresh cilantro
  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
  • Add the bell peppers and simmer, uncovered, about 3 minutes. Add the chicken and simmer until just cooked through. Stir in the lime juice and cilantro. Enjoy!

No comments:

Post a Comment