chicken coconut curry soup

chicken coconut curry soup
adapted from savory sweet life
serves 3 – 4

2 tbsp. olive oil
3 medium carrots, peeled and chopped finely
1/2 onion, chopped finely
1 red, orange or yellow bell pepper, chopped finely
2 tbsp. fish sauce
3 tbsp. red curry paste*
2 tbsp. brown sugar
1 can coconut milk (about 400 ml or 14 oz.)
3 – 4 c. chicken broth
1 c. cooked chicken meat (may be previously frozen), shredded or chopped
1 c. cooked white rice (may be previously frozen) **
3 small limes, juiced
3 tbsp. fresh cilantro, chopped finely


Set a big heavy pot over medium heat. Heat the olive oil, then stir in the carrot, onion and red bell pepper. Cook for 5 minutes. Stir in the fish sauce, curry paste and brown sugar. Cook until the curry paste is incorporated, about 2 – 3 minutes.

Add the chicken broth and coconut milk and bring to a boil. Turn the heat down to medium and cook for 15 – 20 minutes, until the vegetables are tender.

Stir in the chicken, rice and lime juice. Bring it back to a gentle simmer. Taste for seasoning. You might need a bit more curry paste or a little salt here (although the fish sauce can be very salty), or maybe the juice of another lime to perk it up. Stir in most of the cilantro. Serve with a bit of fresh cilantro on top.

* I use the Thai Kitchen brand. It's not hot at all, and I sometimes add more at the end.
** I like Jasmine or Japanese rice here