I know that mid July typically isn't a good time to start talking about soup, but really, is there ever a bad time for soup? I think not! This coconut curry soup is one I've been making for a few years and the recipe changes a bit each time I make it depending on the meat and veggies I have on hand. It's absolutely delicious every time and one of Mikes favorite dinners so I try to make it at least every couple months. And as an extra little bonus dias - it's easy to make!
You will need
- 2 Tbsp. olive oil
- 2 chicken breasts cut into chunks/strips
- 1 bell pepper
- 2 cups crimini mushrooms
- 1-2 cloves garlic
- 1/4 cup fresh cilantro diced + extra for garnish
- 2 Tbsp. fresh Thai basil diced
- 2 Tbsp. Fresh lemongrass diced
- 1 Tbsp. soy sauce
- 1 Tbsp. curry powder
- 1 tsp. red chili paste
- 1 tsp. sriracha
- 4 cups water
- 1 cup coconut milk
- salt to taste
Directions
- sauté your chicken, bell pepper, mushrooms, lemongrass, basil, and garlic in the bottom of your pot stirring frequently. Add your curry powder and chili paste and continue to sauté until veggies soften a little and absorb some of the flavor from the oil and seasonings. Add in your water, coconut milk, soy sauce, and sriracha and bring to boil. Turn down the heat and let simmer for around 15 minutes. Serve up and garnish with fresh basil, a lime wedge, and more sriracha if you like it hot! Enjoy!
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