Simple to make, with just enough spice to warm you on a cold winter night. As my husband was eating his first bowl of this soup, he was already asking that I make it again and soon!
In a large pot, heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, about 2 to 3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from the jalapeno and curry paste and sourness from the lime are in balance and adjust as needed.
Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approximately five minutes or until cooked and opaque.
Place some diced avocado in the bottom of each bowl and ladle soup on top.
Enjoy!
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Yummy!! Loved this soup. Very easy to make and hearty as well. **Note: I didn’t have any jalapenos so I subbed in Red pepper flakes and I didn’t use the red pepper slices either and it was just as delicious.**
Highly recommended
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 2 Level: Easy
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freshfromhome on 11.8.2009
This soup was great! The heat was perfect, and just what I was looking for. I did add a little extra chicken bouillon, though. (shhhh, don’t tell anyone!)