COCONUT CURRY CHICKEN SOUP

I am on Pinterest now and have come across several Coconut Curry soups with a Thai flair that I have wanted to try but some of the ingredients I couldn't find in my local markets so I ventured out with my own creation made with rotisserie chicken.  Oh bless Costco's wonderful, cheap roasted chickens and the the lovely broth they make when you boil the bones.  This soup is quick and wonderful!


Coconut Curry Chicken Soup
Made with rotisserie chicken but you could start with fresh sauteed chicken if desired.


In a Dutch Oven size pan add:

1 T. Sesame oil (if you don’t have it, no big deal, just add another T oil)

1 T. oil

1 clove of garlic grated

2-3 T. grated onion

Stir fry until it browns a little add:

4 Cups water

2 Cups rich chicken broth (If you are using rotisserie chicken and have boiled your bones uses all broth if you can.)

1 Can coconut milk

1 stalk celery chopped fine or grated

1 large carrot chopped or grated

½ tsp. pepper and salt to taste.

¼ Cup of chopped basil or cilantro (I had some of my fresh dried basil and I used a heaping T. of it.)

1 cube of  Golden Curry Paste (this can be found in most grocery stores in hot or mild and I love it.) or add 2-3 tsp. of your favorite dried curry spice.

1 T. grated ginger (The bottled ginger works.  You might want to add a little more.)

Simmer for 15 minutes and add 2-3 Cups cooked chicken.  Simmer for 5 more minutes.

Then add:  Cooked rice, pasta or raman noodles
4-6 servings

I used the small bow tie because I had it and I like it that it is a nice little spoon full.  I often like to cook the pasta separate so that it won’t affect the soup texture and flavor.  Undercook  pasta a minute or two before adding to the hot soup.