Thai Red Curry Chicken Soup
6 servings
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 ½ cups cooked basmati rice
4 tablespoons chopped fresh cilantro
Instructions
Step 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.
Step 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.
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