Chicken Curry Thai Soup

thecarefreekitchen.com

This Coconut Curry Chicken Soup is a hearty flavorful soup that is packed full of veggies and rotisserie chicken in a rich and creamy red curry broth.

It’s an easy, nutritious soup that tastes great served over rice or noodles.

INGREDIENTS

– Olive Oil – Onion – Leeks – Garlic – Red Curry Paste

Heat a large dutch oven or stockpot over medium high heat and add the olive oil. Once hot, add the chopped onion, sliced leeks, and salt.

1

Saute on medium heat until soft and lightly golden brown - about 8 minutes. Add the minced garlic and saute until the garlic is transparent.

2

Add the curry paste and stir until combined, then add the carrots, red pepper, zucchini, tomatoes, and chicken broth.

3

Bring to a boil, then reduce the heat to a low simmer and cover with a lid.  Let simmer for about 25-30 minutes, stirring occasionally, or until the veggies are tender.

4

Once the veggies are slightly tender, stir in the coconut milk and rotisserie chicken. Heat until simmering again.

5

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