Curried Coconut Soup with Chicken
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Ingredients
2 teaspoons canola oil
½ cup thinly sliced shallots
4 teaspoons thai red curry paste
1 tablespoon minced fresh garlic
4 cups unsalted chicken stock (such as Swanson)
1 cup light coconut milk
2 cups sliced skinless and boneless chicken breast for grilling
⅔ cup thinly sliced cucumber
½ cup chopped fresh basil
2 teaspoons sambal olec (ground fresh chili paste)
1 teaspoon dark sesame oil
2 cups boiled rice noodles
4 lime wedges
To make
For a lighter dish, you can skip the rice noodles; the caloric content of the dish will be reduced to about 230.
Preheat a large saucepan over medium-high heat. Add the canola oil to the pan; stir to coat. Add the shallots; simmer for 2 minutes. Add the curry paste and garlic; simmer for 1 minute. Add the broth and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.Combine the chicken, cucumber, basil, sambal olec, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of the 4 bowls. Pour about 1 1/4 cups of the stock mixture into each bowl. Serve with lime.
Preheat a large saucepan over medium-high heat. Add the canola oil to the pan; stir to coat. Add the shallots; simmer for 2 minutes. Add the curry paste and garlic; simmer for 1 minute. Add the broth and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.Combine the chicken, cucumber, basil, sambal olec, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of the 4 bowls. Pour about 1 1/4 cups of the stock mixture into each bowl. Serve with lime.
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Author:Admin
Published: 11/20/2023 8:36 PM
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