Thai Red Chicken Curry Soup

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 4 tbsp. of chopped fresh cilantro
• 3 cups of homemade chicken stock
• 2 tbsp. of red curry paste
• 2 cups of chicken breast, cooked and shredded
• 1  1/2 cups cooked basmati rice
• 1 x 14 oz. can of coconut milk
• 1 tbsp. of fish sauce
• 1 small onion, roughly chopped
• 1 red bell pepper, thinly sliced

Instructions

1. Place a large pot over medium heat. Heat oil and add the onion and pepper. Cook for around 5 minutes until fragrant.

2. Add coconut milk and stir, then add the chicken stock and fish sauce. Cook for around 15 minutes on a simmer.

3. Add cooked chicken shreds and reduce heat to low and heat through until chicken pieces are warm throughout.

4. Add cilantro before removing from the heat and serving immediately.