Red Curry and Coconut Chicken Soup
Coconut oil made for medium to high heat is tasteless and one of the best oils you can use in cooking. When oils are heated, they can become carcenogenic. Coconut oil does not do this. A good test is to use it for heating tortillas. It’s very nice to use because it’s not as greasy as olive oil.
Red Curry and Coconut Chicken Soup
Ingredients
- 1 tablespoon avocado or olive oil
- 1 cup chopped onion
- 3 large cloves garlic, finely chopped
- 2 1/2 tablespoons red curry paste
- 32 ounce Swanson’s Organic Chicken Broth
- 1/4-1/2 teaspoon cayenne pepper
- 2 1/2 cups sliced carrots
- 1/2 cup brown jasmine rice
- 1 medium bunch green kale, ribs removed, leaves sliced thin and steamed for 7 minutes
- 1 tablespoon lemon juice
- 1 13.5 ounce can coconut milk*
- 2 cups cooked chicken, cut into pieces
Instructions
Heat oil and sauté onions and garlic on medium heat for five minutes. Add curry paste and cook 1 minute. Add chicken stock, cayenne pepper, carrots and rice, loosely cover and simmer on low until carrots and rice are tender, about 40 minutes. Add kale, chicken and lemon juice and simmer 5 minutes more. Stir in coconut milk.
*Golden Star is coconut and water and does not have gar gum in it. And Traders Joes has a light canned coconut that is just coconut and water.
