Clara's Cooking | Coconut Chicken Vegetable Soup

This is a great recipe for any time of the year! I have modified this recipe to include items I ordinarily have in the pantry, but you can also add lime leaves, ginger, and lemongrass to deepen the flavor further!

Coconut Chicken Vegetable Soup

Ingredients:

2 chicken breasts, boiled and cubed
1/4 onion, finely diced
1 carrot, finely diced
1 broccoli head, with stalk finely diced and floret separated into small florets
1 cup sliced white button mushrooms
1 can (approx 12-14oz) coconut milk
1/2 cup cilantro, chopped
1 tsp red curry paste
1 TBSP lime juice
1 TBSP lemon juice
4 TBSP fish sauce
Garlic powder
Onion powder
Olive oil
Salt and black pepper
1-2 cups water


Directions:

1. In a medium soup pot, heat olive oil on medium heat. Cook onion until silvery.
2. Add carrot and broccoli and cook until slightly softened. Add mushrooms and cook for 5-10 minutes.
3. Add chicken, coconut milk, cilantro, red curry paste, lime juice, lemon juice, and fish sauce. Stir.
4. Add garlic powder, onion powder, salt, and black pepper. Stir. 
5. Reduce heat slightly, and add 1 cup of water or more to achieve desired soup consistency.
6. Simmer for 15-20 minutes.

Tips:
- Save 1-2 TBSP cilantro for when you serve the soup; it looks great as a little topper.
- Add chopped serranos (or your favorite spicy pepper) to make more spicy.
- As stated above, add lime leaves, ginger, and lemongrass to deepen the flavor further!


Enjoy!

love + light,
Clara