Curried Chicken Soup

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes

13 cups (6 servings)

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes

13 cups (6 servings)

The spicy and citrus flavors in Red or Green Curry Paste mellow slightly when you add Coconut Milk to this tasty soup. It’s a hearty and healthy dish to serve when you want to warm up from the inside out!

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Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (2 cups)
1 large red bell pepper, julienned (2 cups)
1-8 oz package sliced baby bella mushrooms
3 stalks celery, thinly sliced on diagonal
2 tablespoons minced ginger
2 tablespoons minced garlic
1 tablespoon Fish Sauce
1-1.75 oz box Red or Green Curry Paste
3-14.5 oz. cans chicken broth
1-13.5 oz can Coconut Milk
1 stalk lemon grass, bottom 4 inches (hit with rolling pin to release flavor)
3 cups shredded chicken breast*
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
*One 2.5 lb rotisserie chicken yields 3 cups shredded chicken breast

Directions

Heat oil in soup pot over medium-high heat.
Add onion and bell pepper. Stir-fry until it begins to color. Add mushrooms, celery, ginger, garlic and Fish Sauce. Stir-fry until vegetables start to wilt.
Push vegetables aside and add Curry Paste of choice, with 1/2 can broth. Mix until curry is dissolved. Add remaining broth, Coconut Milk and lemon grass. Bring to a boil and turn down to a simmer. Cook 5 minutes.
Add chicken, cilantro and lime juice. Simmer until chicken is heated through. Serve.