Coconut-Curry Chicken Soup

Ingredients

1 3 lb. whole chicken (or 1 lb. chicken breast), cooked, and shredded
1 Tbsp. canola oil
1/4 cup shallots, thinly sliced
2 carrots, peeled and grated
3 cloves garlic, minced
1 Tbsp. fresh ginger, minced or grated
2 tsp. red curry paste
1 1/2 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. ground coriander
6 cups homemade or low-sodium chicken broth
1 (14 oz.) can light coconut milk
3/4 cup long grain brown rice OR 6 oz. soba noodles
1/2 cup green onions, sliced + extra for garnish
1 tsp. organic cane sugar
2 Tbsp. fish sauce
1/2 cup fresh cilantro, chopped + extra for garnish
1/4 tsp. crushed red pepper
salt and freshly ground black pepper, to taste
lime wedges, for serving

Directions

 1. Heat oil in a large pot over medium heat. Add the shallot and carrots and saute several minutes until tender. Add the garlic and ginger and saute for 1 minute. Stir in the curry paste, curry powder, cumin, and coriander and cook spices for another minute. Add the chicken broth, coconut milk, and rice (or noodles) and bring to a boil. Cover, reduce heat, and simmer for about 30 minutes, until the rice is tender (reduce the time if you're cooking noodles).

2. Stir in the shredded chicken, green onions, sugar, fish sauce, cilantro, and red pepper. Simmer just long enough to heat through. Season to taste with salt and pepper. Serve sprinkled with extra green onions and cilantro and garnish with a lime wedge.


from A Hint of Honey, (Adapted from Cooking Light)