Coconut Curry Chicken Soup Extravaganza
Dive into a bowl of Tropical Coconut Curry Chicken Soup, brimming with tender chicken, aromatic spices, and vibrant vegetables. This creamy concoction combines the tropical richness of coconut milk with a tangy burst of lime, creating a soul-soothing dish that's perfect for gatherings or a cozy family meal. Savor the warmth and comfort in every spoonful!
ingredients
- 4 lbs boneless, skinless chicken breast, cut into cubes
- 4 tbsp olive oil
- 4 medium onions, chopped
- 12 cloves garlic, minced
- 4-inch piece ginger, grated
- 8 tbsp red curry paste
- 4 cans (13.5 oz each) coconut milk
- 16 cups chicken broth
- 4 cups bell peppers, sliced (mix of colors)
- 4 cups carrots, sliced
- 8 tbsp fish sauce (or soy sauce)
- 8 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a large pot, heat olive oil over medium heat.
- 2.
Add the chopped onions and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4.
Add the chicken pieces to the pot, cooking until they are browned on all sides.
- 5.
Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld.
- 6.
Pour in the coconut milk and chicken broth, stirring to combine.
- 7.
Bring the mixture to a gentle simmer, then add the sliced bell peppers and carrots.
- 8.
Let the soup simmer for about 15 minutes, or until the vegetables are tender.
- 9.
Add the fish sauce and lime juice. Season with salt and pepper to taste.
- 10.
Serve hot, garnished with fresh cilantro and lime wedges on the side.
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