Description
The best curry soup with chicken and coconut!
Ingredients
- 4 cups water
- 2 large bone-in chicken breasts, skin removed
- 1 tablespoon coconut oil
- 3 carrots, peeled and diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup cooked rice
- 3 tablespoons brown sugar
- 1 tablespoon curry paste
- 1 (14 ounce) can coconut milk
- 2 cubes chicken bouillon
Instructions
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear
- about 30 minutes. Remove chicken from the pot
- cut off meat from bones
- and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots
- onion
- and bell pepper; cook until softened
- 5 to 7 minutes. Stir in cooked rice
- brown sugar
- curry paste
- and diced chicken. Cook and stir until curry paste is completely incorporated
- about 3 minutes.
- Pour in reserved chicken broth
- coconut milk
- and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined
- 15 to 20 minutes.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 6