Coconut milk and curry go perfectly together in this Asian-inspired soup.
Ingredients
SERVINGS: 4–6 Serving(s)
- 1 tablespoon olive oil
- ½ cup celery, diced
- 2 gloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 cups chicken, cooked and shredded (we prefer thighs)
- 4 cups chicken broth
- 1 can coconut milk
- 1 tablespoon red curry paste
- 4 green onions, sliced
- Salt and pepper, to taste
- 1 cup shredded red cabbage
- 1 cup bean sprouts
- 1 cup snap peas, sliced in half
- 1 jalapeño, sliced
- fresh cilantro, chopped
- 1 fresh lime
Preparation
Heat olive oil in a skillet and add celery, garlic and ginger and stir for about a minute. Add chicken, broth and coconut milk and stir. Add in red curry paste, green onions and salt and pepper. Mix until curry paste is completely dissolved. Cook for 20 minutes.
To serve, ladle soup into bowl and top with cabbage, bean sprouts, snap peas, jalapeños (can be eliminated for less spice) and cilantro. Squeeze fresh lime juice on top. Enjoy.
