Coconut Curry Soup

Guess who only has one day left in her eight day work week? THIS girl! SO excited. I have lots of resting planned, it’s going to be great. Today I spent a good minute at work frantically looking for something that I had been holding in my hand the entire time. Ha! Time for a weekend. Along with my resting I’m planning on pumping out lots of posts, but here’s one to tide you over until then.

Fun fact: I LOVE coconut curry. I dare you to find something better than the distinctive spice of curry melded with the creamy lusciousness of coconut milk. That was a trick. It’s impossible, so you don’t even have to try. This Coconut Curry Soup is amazingly delicious. It’s super mild too, so if you’re concerned about spice this recipe is for you! When Evan came out from working for dinner the night I made this he said, “Ooo, that smells great! Did you make curry? Did you make naan bread to eat it with????” Haha, sadly I did not make naan bread for this, but it would have been fabulous if I had. I’ll give you that recipe someday. Anyways, serve this with naan or just in a in a bowl with a spoon and let the flavors take you to your happy place. 

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Coconut Curry Soup

  • Servings: 4-6
  • Time: 30 to 45 mins
  • Print

Ingredients:

  • 2 Tablespoons olive oil
  • 1 large chicken breast, cut into 1/2 inch pieces and seasoned with salt and pepper
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups chicken broth
  • 1 14 oz can of unsweetened coconut milk (light or regular)
  • 1 Tablespoon brown sugar
  • 1/2 Tablespoon curry powder
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1 Tablespoon fish sauce
  • 1 medium lime, thoroughly juiced
  • 1/4 cup fresh cilantro
  • 4 cups hot cooked rice

Heat the oil over medium heat until hot. Add diced and seasoned chicken and cook until mostly cooked through. It will continue cooking in the following steps.

Add the diced onion and bell peppers and cook until slightly softened (2-3 minutes). Add the chicken broth, coconut milk, brown sugar, curry powder, cayenne pepper, and fish sauce. Stir to combine all ingredients. Bring to a simmer and cook for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste. Serve over your hot rice and enjoy!

Recipe lightly adapted from Mel’s Kitchen Cafe

STEP BY STEP PHOTOS

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Start by getting your rice cooking in whatever way you deem best. Rice cooker, I choose you!

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And chop up your bell pepper and onion.

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Also chop and season the chicken. Heat the oil over medium heat until hot. Add diced and seasoned chicken and cook until mostly cooked through. It will continue cooking in the following steps.

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Add the diced onion and bell peppers and cook until slightly softened (2-3 minutes). 

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Add the brown sugar, curry powder, cayenne pepper, fish sauce,

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chicken broth, and coconut milk. Stir to combine all ingredients. Bring to a simmer and cook for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste. Serve over your hot rice and enjoy!

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One thought on “Coconut Curry Soup

  1. Pingback: Chicken Coconut Soup Recipe | Nosh My Way

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