Coconut Curry Chicken Soup
Chicken soup flavoured with coconut and curry makes this Thai recipe a favourite. Snow peas, tomato and chicken breast give this soup flavour, texture and a wealth of nutrients.
Print Recipe Coconut Curry Chicken Soup
Heat coconut oil in a medium saucepan over medium heat. Add garlic and shallot and cook for a minute, or until fragrant
Add chicken and snow peas and cook for 5 minutes, stirring occasionally
In a separate mixing bowl, whisk coconut milk and curry paste.. Add mixture to saucepan and continue heating for approximately another 3 minutes.
Turn heat off and add diced tomato. Cover for 5 minutes.
Serve and garnish with Thai basil and lime on a bed on steamed spinach or bok choy