Red Curry Coconut Chicken Soup

I spend most days craving some form of curry and since soup is my favorite thing I developed a soup that answered my curry craving and cooks up super fast for a dinner in about 30 minutes! This recipe is highly adaptable to whatever vegetables or meat you have on hand! Add rice or noodles to make it more filling.

• Ready In: 35 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 1  teaspoon olive oil
• 1  medium yellow onion, diced
• 1  teaspoon garlic, minced
• 1⁄4 cup cilantro, chopped
• 1  zucchini, halved and sliced
• 1  red bell pepper, diced
• 1  lb chicken breast
• 2 (13 1/2ounce) cans light coconut milk (shaken)
• 26  ounces  chicken stock
• 3 -5  tablespoons red curry paste (or to taste)
• 3  tablespoons  fish oil
• 3  tablespoons lime juice (fresh)
• 1  tablespoon honey
• 1  teaspoon red pepper flakes
•  salt & pepper

• Topping ideas

•  sriracha hot chili sauce
•  cilantro, chopped
•  Thai chile
•  rice or   rice noodles

Directions

1. Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, sauté for 2 minutes more.
2. Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
3. Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!