Easy Chicken Coconut Soup
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 14 fluid ounces coconut milk
- 2 cups chicken broth
- 1 tablespoon red curry paste
- 2 teaspoons lemongrass
- 1⁄2 teaspoon minced ginger
- 1 teaspoon garlic, minced
- 1 lb chicken
- 1 tablespoon coconut oil
- 1⁄2 cup mushroom
- 1⁄2 cup green peas
- 1 bunch mung bean noodles
directions
- Mix the first five ingredients and slowly heat. Add the mushrooms and peas and any other veggies you like.
- Meanwhile, heat the coconut oil in a frying pan and add the chicken. I usually cube it first and then cook it, but you can cook it first and slice it onto the soup instead.
- Once the meat is browned, add it to the soup and then add in the bean noodles. Once the noodles are ready, the soup is ready.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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