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Curried Chicken And Coconut Milk Soup

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Ingredients
  Reduced sodium chicken broth 4 Cup (64 tbs)
  Water 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Bottled thai green curry paste 1 Tablespoon
  Grated peeled ginger 1 Tablespoon
  Reduced fat coconut milk 1 Cup (16 tbs) (light)
  Red onion 1⁄2 , thinly sliced
  Skinless boneless chicken breasts 1⁄2 Pound, cut into long thin strips
  Asian fish sauce 1 1⁄2 Tablespoon (nam pla)
  Lime juice 1 Tablespoon
  Scallions 4 , thinly sliced
Directions

Combine the broth, water, garlic, curry paste, and ginger in a large saucepan; bring to a boil.
Reduce the heat and simmer, partially covered, about 30 minutes.
Pour the broth mixture through a coarse sieve into a bowl; discard the solids and set the broth aside.
Wipe the saucepan clean.
Add 1/2 cup of the coconut milk and bring to a boil.
Add the onion, reduce the heat to medium-high, and cook, stirring constantly, until the onion is translucent and the liquid has evaporated, about 3 minutes.
Reduce the heat to medium, add the chicken, and stir-fry until the chicken is tender and no longer pink, about 2 minutes.
Stir in the reserved broth, the remaining 1/2 cup coconut milk, the fish sauce, and lime juice.
Cook, stirring, until the mixture is heated through, about 2 minutes.
Sprinkle with the scallions.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy

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