Thai Red Curry Chicken Soup
When it's started to bubble return the chicken and potatoes to the pan and bring to a slow simmer add some (or all) of the remaining coconut liquid depending on how thick you like your sauce.
Recipe Summary Thai Red Curry Chicken Soup
Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!
Ingredients | Thai Massaman Curry Chicken2 tablespoons red curry paste1 red bell pepper, thinly sliced1 small onion, chopped1 (14 ounce) can coconut milk1 tablespoon fish sauce3 cups homemade chicken stock2 cups shredded cooked chicken1 ½ cups cooked basmati rice4 tablespoons chopped fresh cilantroDirectionsCook 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.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.Info | Thai Massaman Curry Chickenprep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 bowls
TAG : Thai Red Curry Chicken SoupSoups, Stews and Chili Recipes, Soup Recipes, Curry Soup Recipes,
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