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Coconut Curry Chicken Soup
Rachel Kim

Coconut Curry Chicken Soup

Red curry paste, coconut milk and lime make a broth with real weight in under forty minutes. Chicken strips go in after the vegetables so they stay tender rather than boiling from the start. Total time: 38 minutes.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breasts cut into thin strips
  • 1 tbsp vegetable oil
  • 1 red bell pepper thinly sliced
  • 8 oz cremini mushrooms sliced
  • 2 tbsp red curry paste
  • 1 can 13.5 oz unsweetened coconut milk
  • 3 cups low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp packed brown sugar
  • 1 lime juiced

Method
 

  1. Heat the vegetable oil in a Dutch oven over medium-high heat and cook the bell pepper and mushrooms for 4 minutes.
  2. Stir in the curry paste for 30 seconds, then add the coconut milk, broth, fish sauce and brown sugar.
  3. Bring the broth to a steady simmer and add the chicken strips in separate pieces.
  4. Simmer for 6 to 8 minutes, stirring twice, until every chicken strip reaches 165°F.
  5. Remove the pot from the heat, stir in the lime juice and serve while the vegetables still have some bite.