Not only do I love a good soup. I also love when fall is creeping up and winter is on it's way.
It just gives me more of an excuse to make soup.
I recently made this Thai Chicken and Zucchini Curry Coconut Soup and fell in love with it. It came together quickly and was very filling.
Chicken and Zucchini Curry Coconut Soup
Ingredients:
4 cups chicken stock
2 (14.5 oz) cans full fat coconut milk
1 whole rotisserie chicken (save time with this!)
3 zucchini
1 large red onion
2 tbsp curry powder
1 tsp dried cilantro
1 tsp tumeric
Juice of half a lemon
3 tbsp fish sauce
salt and pepper to taste
Directions:
Pick your chicken and set the meat aside. Dice the red onion and saute over medium high heat until translucent. Cut the zucchini length wise and then slice into bite size pieces. Add cut zucchini into the pot and saute for about 3 minutes until softened. Toss chicken into the pot and add in all other ingredients except salt and pepper. Bring to a simmer and allow to cook for 25 minutes. Add salt and pepper as needed. Serve.
*I found I needed very little salt added due to the fish sauce.
