So this is a modification of my mulligatawny soup, meant to mimic this delicious curry coconut soup at my work’s cafeteria. I have to say I think this is one amazing soup, and I hope you agree!
Red Coconut Curry Chicken Soup
Active time: 20-30 minutes
Inactive time: 30 minutes
1 onion, diced
2 large carrots, sliced
2-3 chicken breasts (boneless, skinless), cut into bite-sized pieces
1-2 tbsp Patak’s hot curry paste (red)
1 gala Apple, cored and diced
1/2 cup rice
4 1/2 cups chicken broth
1 tsp dried thyme
1 14-oz can coconut milk
Sauté onions and carrots in butter or oil until soft and fragrant. Add chicken and curry paste; cook until chicken is no longer pink inside. Add rice, apples, and chicken broth. Bring to boil and then simmer over low heat until rice is cooked, approx. 20 minutes. Add thyme and coconut milk, simmer for 5-10 minutes until coconut milk is heated through.
Serve warm with simple biscuits.