Name: Coconut curry chicken soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoon peanut oil; 1 chopped onion; 1 stalk lemongrass, white base, finely chopped; 2 centimetre piece ginger, peeled, finely chopped; 350 gram peeled, chopped kumara; 1/3 cup yellow curry paste; 6 cup chicken stock; 1 red capsicum, seeded, sliced; 400 gram can coconut milk; 1 chicken breast, finely sliced; 1 cup cooked jasmine rice; 1/3 cup coriander leaves, picked

Coconut curry chicken soup

Serves 6

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

2 tablespoon peanut oil

1 chopped onion

1 stalk lemongrass, white base, finely chopped

2 centimetre piece ginger, peeled, finely chopped

350 gram peeled, chopped kumara

1/3 cup yellow curry paste

6 cup chicken stock

1 red capsicum, seeded, sliced

400 gram can coconut milk

1 chicken breast, finely sliced

1 cup cooked jasmine rice

1/3 cup coriander leaves, picked

Method

1.In large saucepan, heat oil on medium. Sauté onion, lemongrass and ginger for 2-3 minutes, until tender.

2.Add kumara and curry paste and cook for 2-3 minutes, stirring often, until fragrant.

3.Mix in stock and capsicum. Bring to boil. Reduce heat to medium. Simmer, covered, for 10-15 minutes, until kumara is just tender.

4.Stir coconut milk, chicken and rice through. Simmer for 2-3 minutes, until meat is just cooked through. Serve topped with coriander.

Rice can be replaced with 100g packet rice stick noodles. Simmer in soup for a few minutes until softened.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%