Curried Coconut Soup With Chicken – a delicious recipe with canola oil, shallots, red curry, fresh garlic, chicken, light coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; saute 2 minutes. Add curry paste and garlic; saute 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.
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5
.
1158
kcal
Calories
23
g
Fat
107
g
Carbs
132
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 teaspoons canola oil, 1/2 cup thinly sliced shallots, 4 teaspoons Thai red curry paste, 1 tablespoon minced fresh garlic, and more.
Yes, Curried Coconut Soup With Chicken falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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