12.02.2010

Coconut Curry Chicken Soup

Did we not get enough roasted poultry last week? Apparently not, because Tuesday night came and we found ourselves picking up a rotisserie chicken at our local supermarket. It was a "Superbird" which meant plenty of leftovers, and since we already did the pot pie thing with the turkey, it was time for something new and different. A recent purchase of the never-before-seen College Inn Culinary Broth Thai Coconut Curry was inspiration, and basis, for this colorful and delicious soup. The warm spiciness of the curry makes it the perfect soup for a cold winter's night, and an excellent use of leftover chicken!

Ingredients:
1 tablespoon olive oil
1 cup chopped onion
2 carrots, cut into thin one-inch pieces
1 garlic clove, minced
1/2 tablespoon red curry paste
1/2 teaspoon red pepper flakes
1 32-ounce container College Inn Culinary Broth Thai Coconut Curry
2 cups chicken broth
1 15-ounce can coconut milk
1/2 tablespoon salt
4 ounces thin rice noodles, broken in half
1 1/2 - 2 cups cooked, shredded chicken breast meat
1 tablespoon lime juice
1 cup chopped cilantro

Heat the oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add the garlic, curry paste and red pepper flakes, and cook, stirring, 2-3 minutes. Stir in the broth and coconut milk, season with salt, and bring to a boil. Lower heat and add the noodles and chicken. Simmer over low heat 5-6 minutes until chicken is warmed through and noodles are tender. Turn off heat, then add the lime juice and cilantro.

5 comments:

jck said...

You know I love soup, and I love Thai, so I was bound to love this soup--but it exceeded my expectations! Great flavor, just the right heat. Thanks for sharing. Please make it--and share it-- again! :)

Boulder Locavore said...

This sounds like just what the doctor ordered! How delicious! I love curry and a curry soup is perfect in the winter. Like the idea of it amongst all the typical holiday flavors at this time of year too. Mixes it up a bit! Thank you!

kitchenmorph said...

this reads delicious. but is that thai coconut curry an imperative here?

Amy said...

Perhaps if you added some ginger, additional garlic and curry paste and more coconut milk to a regular chicken broth, you could get the same flavors.

kitchenmorph said...

thnx for getting back. yeah it makes sense.