As with all of my soups, I always double the vegetables. Lots and lots of carrots. I also grate them rather than chopping into matchsticks just because it's faster. This one is gluten-free and dairy free and is good with quinoa instead of the rice too. Use canned chicken if you want. Use uncooked rice if you want, just simmer a bit longer. It's all okay. It'll be good no matter what. Well, almost no matter what. Too much curry paste can ruin it. Or if you buy another brand and it's way spicier than the usual, that can cause a spice dilemma as well. So, add a dab, stir and taste. Repeat.
Chicken Coconut Curry Soup
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
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 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!
