Description
I love Thai coconut chicken soup, but never had the authentic and exotic ingredients the recipes called for. I invented this recipe through trial and error to make the flavors I love, without going to specialty stores. Substitute 3 chicken breasts for the chicken tenders if you desire.
Ingredients
- 6 chicken tenders
- 1 teaspoon vegetable oil, or as needed
- ⅓ yellow onion, diced
- 2 cups chicken stock
- 1 large carrot, cut into 1/4-inch rounds
- 1 red bell pepper, diced
- 1 (8 ounce) can sliced bamboo shoots, drained
- 4 green onions, white and green parts separated
- 1 (14 ounce) can coconut milk
- ⅓ cup lemon juice
- 1 tablespoon curry powder
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4