Thai Grilled Chicken Coconut Curry Soup

Coconut Curry has all the complexity of curry with just a hint of the spice. Mixing in chicken broth and Grilled & Ready® chicken makes for a hearty and exotic soup.
Coconut Curry has all the complexity of curry with just a hint of the spice. Mixing in chicken broth and Grilled & Ready® chicken makes for a hearty and exotic soup.

Thai Grilled Chicken Coconut Curry Soup

Prep Time
30

MINUTES

30 minutes
Cook Time
15

MINUTES

15 minutes
Serves
8

Calories
250

  • Calories250
  • Total Fat12 g
  • Cholesterol50 mg
  • Sodium960 mg
  • Total Carbohydrate13 g
  • Protein25 g

Ingredients

  • 22 ounce Fully Cooked Frozen Grilled Chicken Breast Strips, thawed

  • 1/2 pound snow peas, trimmed, cut in half crosswise

  • 1/2 tablespoon canola oil

  • 1/4 cup shallot, thinly sliced

  • 1 sweet onion, thinly sliced

  • 2 clove garlic, minced

  • 1-1/2 teaspoon curry powder

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground coriander

  • 2 Roma tomatoes, cut into wedges

  • 2-1/2 teaspoon red curry paste

  • 6 cup reduced-sodium chicken broth

  • 13-1/2 ounce light coconut milk

  • 2 tablespoon sugar

  • 2 tablespoon fish sauce

  • 1/2 cup cilantro, chopped

  • 1/4 teaspoon crushed red pepper flakes

Cooking Instructions

  • Bring 4 cups water to a boil in a large saucepan.  Add snow peas and cook for 30 seconds.  Remove snow peas from pan with a slotted spoon, place in a bowl, and set aside.
  • Heat oil in a skillet over medium-high heat.  Add shallots, onions and garlic and cook for 1 minute, stirring constantly.
  • Add all of the spices, tomatoes, and curry paste to the pan and continue cooking for 1 minute.
  • Add chicken broth to pan and bring to a boil.  Add coconut milk, reduce heat and simmer for 5 minutes. 
  • Add the Grilled & Ready Chicken Breast Strips, snow peas, sugar and fish sauce to pan and cook for 2 minutes.  Stir in cilantro, red pepper flakes and serve. 

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