Coconut Curry Soup
This coconut curry soup is unique and delicious. It is the perfect coconut curry fix for the winter weather and it comes together in a flash!
Well, this just may be my favorite coconut and curry combination to date!
A healthy and hearty meal, thanks to layering a ladle of soup over hot, steamed rice, this soup has wonderful flavor.
The light coconut milk and touch of brown sugar lend a slight sweetness that offsets the subtle salty fish sauce and slight hint of cayenne.
Lime juice and fresh cilantro brighten up the entire concoction.
Mild enough (heat-wise) for my kids to devour and flavorful enough for my husband and I to ooh and aah over, this soup is unique and delicious. Perfect coconut curry fix for the winter weather.
Oh, wait…and did I mention this comes together in a flash? Dreamy.
Coconut Curry Soup
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts, (about 3), cut into 1-inch pieces
- Salt and pepper for seasoning
- ½ cup chopped yellow onion
- 1 red bell pepper, finely chopped
- 2 cups low-sodium chicken broth
- 1 (14-ounce) can unsweetened light coconut milk
- 1 tablespoon fish sauce
- ⅛ teaspoon cayenne pepper or more to taste
- 1 tablespoon brown sugar
- ½ tablespoon curry powder
- 1 tablespoon fresh lime juice, about 1 medium lime
- ¼ cup fresh cilantro
- 3-4 cups hot cooked rice for serving
- In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
- Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
- Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Recipe Source: Mel’s Kitchen Cafe