Prep 15 mins
Cook 45 mins
I love rice soups. This idea came from a chicken curry pita my friend was eating.
Make and share this Yellow Curry Chicken & Rice Soup recipe from Food.com.
- Sauté vegetables with 1 tbs butter until vegetables start to become soft.
- Add chicken stock and bring to a boil.
- Add remaining ingredients and simmer 1/2 hour on low heat.
- Season to taste.
I halved this recipe and added some more veggies (broccoli and zucchini) and served it with lime wedges to squeeze. I thought I'd skip the butter, but about halfway through cooking I tried it and it tasted like it needed something else. I added about a tsp of butter and it made the strong curry flavor smoother. Even my boys (3 & 5) liked it. Thank you Jess for such a good soup. For Bevy Tag.
This was such an easy recipe! I had a Knorr "Curry Pot" that I didn't know what to do with, so I marinated the chicken pieces in it before sauteing them, and threw it all in the pot. Because of this, I omitted the curry paste only. I also added some bell pepper and cauliflower, and a chopped red chilli pepper. We love it spicy! This made a huge amount for the two of us, but I'm happy to freeze servings for quick lunches. Thank you for a tasty meal!
I used this more as a base recipe and altered it to what I wanted. For the broth, I added chicken broth and 2 cans of coconut milk. I also added a tsp fish sauce, 1 tbsp sugar, ginger powder, red pepper flakes, a dash sesame oil, 2 tsp curry powder and approximately 3-4tbsp yellow curry paste. I like my curry pretty spicy. I did mine all veggies with rice. the veggies i added were bok choy, leeks, snow peas, carrots, bell pepper, celery, and baby corn. The rice I used was Jasmine Rice. This was pretty phenomenal.