India Food Club

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Chicken Coconut Curry Soup

Cook your face off

cococurry3

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…

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This entry was posted on March 2, 2015 by in Uncategorized.
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