Thai Chicken Coconut Curry Soup

Thai Chicken Coconut Curry Soup

INGREDIENTS:

• 1 cup uncooked basmati rice
• 1 rotisserie chicken shredded
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 3 bell peppers, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 1 (12-ounce) can unsweetened coconut milk
• 3 cups vegetable stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

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Directions:

For prep, mince and dice all the ingredients you need to. Shred apart rotisserie chicken and set aside.

1. Add garlic, onion and bell peppers to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
2. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
3. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
4. Stir in rice, shredded chicken, lime juice and cilantro.
5. Serve immediately.