Curried Coconut Soup with Chicken

By gvcathy

Julianna Grimes, Cooking Light

MARCH 2014

Ingredients

• 2 teaspoons canola oil
• 1/2 cup thinly sliced shallots
• 4 teaspoons Thai red curry paste
• 1 tablespoon minced fresh garlic
• 4 cups unsalted chicken stock (such as Swanson)
• 1 cup light coconut milk
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2/3 cup thinly sliced cucumber
• 1/2 cup torn fresh basil
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 teaspoon dark sesame oil
• 2 cups cooked rice noodles
• 4 lime wedges

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.

2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.