Thai Coconut Red Curry Soup
Warming, savory delicious soup
Ingredients
- 1 Yellow Onion Diced
- 1 lb Boneless Skinless Chicken Thigh Diced
- 2 Cans Coconut Milk
- 2 Quarts Chicken Broth
- 1-2 tbsp Thai Red Curry Paste
- 2 Red Peppers Julienned
- 1 pkg Fresh Mushrooms Sliced
- Salt to Taste
Instructions
- Add Chicken Broth, Chicken, and onions to 5 quart stockpot. Cook until chicken is done and onions are translucent. Slice the vegetables while the chicken is cooking. Add all other ingredients to the pot. Start by adding one tablespoon of Thai Red curry Paste to your soup to see if it is enough flavor. (every paste is a little different so must best tested before adding too much). Cook on medium until the mushrooms and red peppers are tender and soft. Serve with rice noodles or over Jasmine rice.