Coconut Curry Chicken Soup
Ingredients
- 1 tablespoon oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound chicken, cooked and shredded
- 1 cup mushrooms, sliced
- 1/2 cup red bell pepper, sliced
- 2 tablespoons lime juice
- 1/4 cup cilantro, chopped for garnish
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red curry paste and cook for 1 minute more, stirring constantly.
- Pour in chicken broth and coconut milk. Bring to a simmer. Stir in fish sauce and brown sugar.
- Add shredded chicken, mushrooms, and red bell pepper. Simmer for 10-15 minutes, or until vegetables are tender.
- Stir in lime juice. Garnish with cilantro and serve.
