Coconut oil is a heart healthy oil that is great for clearing arteries. This soup is is quite easy, tasty, and perfect for a cold winters night. It will warm your bellies and leave you feeling satisfied. If you don’t like spicy food, just reduce the amount of curry paste to your liking. What is great about this recipe is that it doesn’t require exact amounts of anything. It’s a little bit of this. a little bit of that.
2 tablespoons coconut oil
2 carrots, peeled and finely chopped – except for a few matchsticks for garnish
1/2 onion, chopped finely
1 red bell pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked natural chicken meat, chopped
1 cup cooked rice
1 tablespoons red curry paste (if you like it less spicy, use less)
1 tablespoon agave
13.5 oz can Asian coconut milk or cream (unsweetened)
21 oz organic chicken broth
Optional: 2 tablespoons fish sauce and a few sprigs of cilantro
Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
Directions: In a medium sauce pan, heat coconut oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, agave, chicken, rice, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes). Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!
