A delightful and fragrant soup that combines the richness of coconut milk with spicy curry and tender chicken, perfect for warming up on a chilly day.
Ingredients
2 tablespoons curry paste
1 medium red bell pepper
1 medium onion
400 ml coconut milk
2 tablespoons fish sauce
4 cups chicken broth
2 cups pre-cooked chicken
1 cup rice
1/4 cup cilantro
Method
Begin by warming curry paste in a large saucepan over medium-high heat until it becomes aromatic and the oils start to separate, which should take about 1 to 2 minutes.
Next, add chopped red bell pepper and sliced onion to the pot, sautéing them until they soften, roughly 5 minutes.
Then, pour in the creamy coconut milk, stirring well until the mixture is smooth and fully combined.
After that, add fish sauce and chicken broth, mixing them into the soup.
Reduce the heat and allow the soup to gently simmer for 15 minutes.
Stir in the pre-cooked chicken and rice, mixing until everything is warmed through.
Finally, garnish with freshly chopped cilantro just before serving to enhance the flavor.
