India Food Club

Connecting all foodies in India….

Chicken Coconut Curry Soup

Cook your face off


1 Red Bell Pepper, Sliced

1 Medium Onion, Sliced

1 tsp. Grated Ginger

1 tsp. Grated Garlic

1 T Red Curry Paste

1 c. White Wine

1 Lime, Juiced

½ c. Peanut Sauce*

2 c. Unsweetened Coconut Milk

4 c. Chicken Stock

1 c. Butternut Squash, Cubed

1 T Sriracha

1 c. Shelled Edamame

1 Rotisserie Chicken, Pulled

2 c. Vermicelli, Cooked

Sprouts, Cilantro, Peanuts for garnish


In a large pot on medium heat, combine the onions, bell pepper, ginger, and garlic with a splash of extra virgin olive oil. Cook just until the onions turn slightly translucent. Add the curry paste. Cook for one minute. Add the lime juice and white wine. Reduce slightly. Add the peanut sauce, coconut milk, chicken stock, hot sauce, and butternut squash. Bring to a boil. Cook until the squash is tender. Add the chicken and edamame. Simmer for 2 minutes. Season to…

View original post 20 more words


About India Food Club

Connecting all travellers & foodies in India....

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on March 2, 2015 by in Uncategorized.
%d bloggers like this: