Creamy Thai Soup

With rich coconut milk and Thai red curry paste, this tasty soup is so quick and easy to make, it’s faster than calling for take-out!

Prep Time:

15 minutes

Total Time:

30 minutes

Serves:

4

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Ingredients

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Instructions

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  • Prepare rice according to package directions.

  • Meanwhile, heat oil in large saucepan over medium-high heat; cook chicken, salt and pepper for 2 to 3 minutes or until starting to brown. Stir in red bell pepper, onion, curry paste, ginger and garlic; cook, stirring, for 2 to 3 minutes or until vegetables start to soften.

  • Stir in broth, coconut milk, soy sauce and brown sugar; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until chicken is cooked through.

  • Stir in rice. Cook for 1 to 2 minutes or until heated through. Stir in bean sprouts, lime juice and cilantro.


Recipe Tips

Add a sprinkle of crunchy peanuts or cashews to each serving if desired.

Tags

Chicken
Lunch
Quick and Easy
Asian
16-30 Minutes
Soup/Stew
Aromatics
Instant
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