A tasty soup with sweet coconut and spicy curry flavors!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
2cupswater
2teaspoonschicken bouillon
2chicken breasts, chopped into 1 ½ inch pieces
1teaspoonoil
114-ounce canunsweetened coconut milk
½cuponion, diced
1red pepper, diced
½tablespoonyellow curry powder
1tablespoonfish sauce
1tablespoonfresh lime juice
¼teaspooncayenne powder
1tablespoonbrown sugar
½teaspoonsalt
¼cupcilantro, roughly chopped
2tablespoonscorn starch
optional: steamed rice
Instructions
In a small sauce pan bring water to a boil. Add chicken bouillon and reduce to cook until dissolved. Turn off heat.
Season chicken with salt and pepper to taste. In a large pan or skillet heat oil over medium high heat. When oil is hot add chicken and cook, stirring though out, 5-10 minutes until cooked through. Set aside.
In a deep pan or soup pot. Add water/bouillon mixture and coconut milk. Bring to a boil, then reduce to a simmer. Add onion, peppers, curry powder, fish sauce, lime juice, cayenne pepper, brown sugar, and salt. Cook about 10 minutes to marry flavors.
Add corn starch and stir until soup thickens slightly. Stir in chicken and chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.
Notes
For a vegetarian version, simply leave out the chicken and add 1-2 cups steamed white rice.