Thai Red Curry Chicken Soup
Description
This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
Ingredients
•
2 tablespoons red curry paste
•
1 red bell pepper, thinly sliced
•
1 small onion, chopped
•
1 (14 ounce) can coconut milk
•
1 tablespoon fish sauce
•
3 cups homemade chicken stock
•
2 cups shredded cooked chicken
•
1 1/2 cups cooked basmati rice
•
4 tablespoons chopped fresh cilantro
Directions
1
Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
2
Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.