Recipe: Coconut Red Curry Chicken and Rice Soup

Everything that you love about curry and chicken and rice soup swirling together in a really satisfying fusion food. This is a delicious no nonsense recipe that can be enjoyed by anyone because you can control the spice level easily between the amount of red curry paste and coconut milk you use.

Coconut Red Curry Chicken and Rice Soup
Serves 6
The perfection fusion of red curry and chicken and rice soup
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 500g boneless skinless chicken thighs
  2. 4 carrots, chopped
  3. 1 large zucchini, chopped
  4. 2 onions, diced
  5. 1/2 tsp ground ginger
  6. 150g rice
  7. 800ml chicken stock
  8. 2 tablespoons thai red curry paste
  9. 2 tablespoons brown sugar
  10. 1 tablespoons fish sauce
  11. 150-200ml coconut milk
Instructions
  1. In a large soup pot add 2 tbsp oil to the bottom and cook the onions and other vegetables until the onions start to become translucent, about 5-7 minutes.
  2. Add the chicken and rice and cook for 5 minutes allowing chicken to color slightly.
  3. Pour in the broth and add the red curry, brown sugar, and fish sauce and allow the soup to come to a boil then lower the heat and simmer for 20-25 minutes.
  4. Stir in the coconut milk and allow to heat through.
Adapted from Sweet Pea and Saffron
Mab Made Food http://www.mabdese.net/bento/

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