It’s fall and the weather is getting colder…er…it’s still 75 degrees here in Atlanta. However, the humidity has dropped and the nights are getting cool, so that’s as good a reason as any to start making soup.

I made this recipe a couple of years ago by following the main guidelines on the box of thai coconut curry broth, then making up the rest. It turned out so good. This time, I tripled the recipe below so I could have enough to freeze.

Serves: 5-6, and is about 275 calories per 1.5 cup serving

Ingredients:

1 32 oz container of Thai Coconut Curry broth (I got this at Publix)
1 lb chicken, cooked and shredded or cubed
1 half an onion, chopped
1 cup celery, chopped (about 2-3 stalks)
1 cup carrots, chopped
1 cups sliced mushrooms
I tsp peeled or sliced ginger
1 small jalapeno, diced (can seed if you want less heat)
1 tsp dried basil
1 tsp curry powder
1 tsp minced garlic
1 tsp red pepper (optional)
1 cup quick-cooking brown rice (optional)
Salt and pepper to taste

Cook onion, celery and carrot in a skillet with a bit of olive oil for about 5-8 minutes to soften.

Add broth to large saucepan, then add the rest of the ingredients (except the rice) and simmer for about 30 minutes. Taste as you go and adjust seasonings to your liking. Add rice with about 10 minutes left on the timer. If it seems there is not enough liquid, add up to 1 cup of water (don’t worry – it will still be flavorful!).

Top with cilantro, basil or scallions and serve. I find that with the rice, this is a complete and hearty meal that has so much flavor. Hope you enjoy it as much as I have!

Thai Chicken Coconut Curry Soup

2013-04-01 09:58:36

Serves 12

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 32 oz container of Thai Coconut Curry broth (I got this at Publix)
2. 1 lb chicken, cooked and shredded or cubed
3. 1 half an onion, chopped
4. 1 cup celery, chopped (about 2-3 stalks)
5. 1 cup carrots, chopped
6. 1 cups sliced mushrooms
7. I tsp peeled or sliced ginger
8. 1 small jalapeno, diced (can seed if you want less heat)
9. 1 tsp dried basil
10. 1 tsp curry powder
11. 1 tsp minced garlic
12. 1 tsp red pepper (optional)
13. 1 cup quick-cooking brown rice (optional)
14. Salt and pepper to taste

Instructions

1. Cook onion, celery and carrot in a skillet with a bit of olive oil for about 5-8 minutes to soften.
2. Add broth to large saucepan, then add the rest of the ingredients (except the rice) and simmer for about 30 minutes.
3. Taste as you go and adjust seasonings to your liking.
4. Add rice with about 10 minutes left on the timer. If it seems there is not enough liquid, add up to 1 cup of water
5. Top with cilantro, basil or scallions and serve

By Victoria

https://myhomemadelife.net/

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