Coconut Curry Chicken Soup

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, (chopped)
• 3 tablespoons green curry paste ((I use Thai Kitchen brand))
• 3 tablespoons yellow curry paste ((I use Mae Ploy brand))
• 3 large garlic cloves, (minced)
• 3 tablespoons minced fresh ginger
• 1 large red bell pepper, (thinly sliced and cut into 1" long pieces)
• 8 ounces fresh mushrooms, (very thinly sliced)
• 8 cups low-sodium chicken broth
• 2 cans (14 ounces each) full-fat coconut milk
• 1 1/2 tablespoons fish sauce ((I use Red Boat brand))
• 2 tablespoons brown sugar
• 1/4 teaspoon crushed red pepper flakes
• 3 cups cooked and shredded chicken breasts ((or use deli chicken))
• 1/4 cup freshly squeezed lime juice
• 2 green onions, (thinly sliced)
• 1/4 cup chopped fresh cilantro leaves
• kosher salt & freshly cracked black pepper, (to taste)
• 1 lime, (cut into wedges, to serve with finished soup)

Instructions

1. 1

   * I highly recommend getting all the chopping, slicing, and juicing done before you get started.

2. 2

   In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.

3. 3

   Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook until thoroughly warmed.

4. 4

   Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.