Curried Coconut Chicken Soup
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 skinless chicken breast, cut into chunks
- 14.79 ml curry paste (I had green curry paste on hand when I made this, but you could use any)
- 14.79 ml lime juice
- 14.79 ml ginger, grated (fresh is best, can also use dried)
- 14.79 ml fish sauce
- 382.71 g can light coconut milk
- 473.18 ml chicken broth
- 226.79 g can water chestnuts (optional)
- 2 green onions, chopped (I only use green part in this)
- 118.29 ml sliced mushrooms
directions
- Spray pan with cooking spray and add chicken.
- Once chicken begins to cook & turn white, add curry paste and stir to thinly coat chicken.
- Cook chicken 4-5 minutes or until almost cooked through.
- As chicken cooks, in separate sauce pan, begin to heat chicken broth. Bring to simmer.
- Add lime juice, ginger, fish sauce.
- Stir and simmer 2 minutes.
- Add water chestnuts, mushrooms and coconut milk.
- Simmer another 2 minutes. Taste, and adjust seasonings if needed. May need more lime juice, depending on your taste. Some people also add 1/2-1 TBS sugar or splenda. It's up to you.
- Add cooked chicken and green onions, stir and simmer for 1 minute.
- Serve!
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RECIPE SUBMITTED BY
My first cooking experience was taking as many spices from the shelf as I could reach and mixing them all together in a huge bowl. Needless to say, my mom wasn't impressed with my concoction, but at age 3, I thought I'd make a masterpiece. Since then, my approach to cooking has been a mixture of "trial by fire" and my mom's adage of "if you can read, you can cook."