Panang Curry Chicken Soup Recipe

Name: Panang Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 2 whole Shallots, Minced; 2 whole Cloves Of Garlic, Minced; 1/2 cups Cilantro, Chopped; 1 can Coconut Milk; 5 cups Chicken Stock; 2 Tablespoons Red Curry Paste; 1 whole Lime, Zest And Juice; 1 Tablespoon Olive Oil; 1 whole Jalapeno, Seeded And Minced; 1 Tablespoon Ginger, Minced; 2 whole Scallions, Chopped; 1 cup Mushrooms, Thinly Sliced; 1/2 whole Red Pepper, Thinly Sliced; 1 cup Bean Sprouts; 2 whole Chichen Breasts, Thinly Sliced; 2 whole Scallions, Chopped; 1 whole Avocado, Thinly Sliced

Servings: persons

1 Tablespoon Olive Oil
2 whole Shallots, Minced
2 whole Cloves Of Garlic, Minced
1/2 cups Cilantro, Chopped
1 can Coconut Milk
5 cups Chicken Stock
2 Tablespoons Red Curry Paste
1 whole Lime, Zest And Juice
1 Tablespoon Olive Oil
1 whole Jalapeno, Seeded And Minced
1 Tablespoon Ginger, Minced
2 whole Scallions, Chopped
1 cup Mushrooms, Thinly Sliced
1/2 whole Red Pepper, Thinly Sliced
1 cup Bean Sprouts
2 whole Chichen Breasts, Thinly Sliced
2 whole Scallions, Chopped
1 whole Avocado, Thinly Sliced

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

731

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 2 whole Shallots, Minced, 2 whole Cloves Of Garlic, Minced, 1/2 cups Cilantro, Chopped, and more.

Yes, Panang Curry Chicken Soup 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.

Panang Curry Chicken Soup

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