Panang Curry Chicken Soup

1. 1

   In a large pot, heat the first amount of olive oil over medium heat. Add the shallots, garlic and cilantro. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. Add the red curry, lime zest, and juice.

2. 2

   In a saute pan, heat second amount of olive oil over medium heat. Add remaining ingredients (except second amount of scallions and avocado) and cook until chicken is fully cooked and veggies are cooked but still slightly crisp, about 6 minutes. Add to the broth. Simmer until the mixture has reached desired flavor.

3. 3

   Ladle the soup into large bowls and garnish with remaining scallions and avocado.

* Per serving · 4 servings · Values may vary.