Coconut Curry Soup with Chicken
Rich, flavorful, spicy, filling ... What more is needed ?
Ingredients
- 1 tbsp Vegetable Oil
- 2 tbsp Ginger Paste
- 2 tbsp Minced Garlic
- 1 block Japanese curry sauce
- 4 cups Chicken Stock
- 3 ea Chicken Thighs Boneless, skinless, 3/4" chunks
- 1 Can Coconut Milk
- 1 ea Yellow Onion Medium, peeled, diced
- 1 tbsp Chili Oil Or chili crisp
- 1 tsp Red wine vinegar
- 1 tbsp Brown Sugar Light
- 2 packages Ramen Noodles Optional
- 2 tbsp Soy Sauce
- 2 tbsp Sesame oil
Instructions
- Heat the oil in a large pot over medium heat
- Add onion and cook until soft / translucent
- Add ginger and garlic, chili oil / crisp cook until fragrant, ~ 60 Sec
- Add chicken and sear well, looking for mostly white, with some red
- Add Soy, sesame oil, stir to coat
- Add chicken stock, curry block, vinegar, sugar, cover simmer for 10 minutes
- Add noodles, (if used), simmer an additional 5 minutes, chicken should be cooked through
- Add coconut milk, bring back to a simmer.
- Season, taste and balance flavor
Notes
A fairly quick and small yield dish.
Protein can be swapped, maybe prawns, (adjust cooking time), or tofu, (adjust cooking time), or mushrooms, (sear / sweat down with the onion)
The stock can be swapped with veggies or mushroom to make a vegan dish of this.
I've used Japanese curry sauce block here, primarily because I have it, and I do like the taste, one can use a thai curry paste in place of this.
I'd serve with lime wedges, a sprinkle of cilantro, or sliced scallions
Nutrition
Calories: 550kcalCarbohydrates: 44gProtein: 13gFat: 37gSaturated Fat: 25gCholesterol: 8mgSodium: 1226mgPotassium: 568mgFiber: 1gSugar: 7gVitamin A: 39IUVitamin C: 4mgCalcium: 50mgIron: 5mg
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