A friend made this recently, and it is absolutely delicious. I don't have much time to write, so I'll just post it instead. It is divine!!
What you need:
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 (canned is fine)
1 cup cooked rice (or quinoa, barley would work too)
2 tablespoons red curry paste (if you like it less spicy, just use 1 tablespoon)
3 tablespoons brown sugar
13.5 oz can Asian coconut milk or cream (unsweetened)
21 oz chicken broth (roughly 1.5 cans of Swansons brand)
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro
Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
Directions:
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. Enjoy! (she did it in a slow cooker to simmer, which worked well too)
http://savorysweetlife.com/2010/01/chicken-coconut-curry-soup/
