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Coconut Curry Chicken Soup

A few nights ago I was out with a friend of mine swapping ideas and sharing recipes. We don’t get together very often because of our busy lives but when we do it’s a lot of fun. Melissa runs a very successful business as an interior decorator and her husband is an amazing home builder. She has a great blog with so many amazing ides for you home. She has the cutest boys I have ever seen. Check out her site: http://verandainteriors.blogspot.com/.

Melissa is an amazing chef, fit and healthy, and happens to love food as much as I do. This is my version of Melissa’s fantastic soup. This soup is so good you will not be disappointed. Thanks Melissa!

Coconut Curry Chicken Soup
Coconut Curry Chicken Soup
1 tbsp full flavor coconut oil
1/4 cup thinly sliced shallots
2 tsp red curry paste
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp coriander
2 garlic cloves, minced
6 cups chicken broth
1 can coconut milk
2 1/2 cups chicken (cubed)
1 pound shrimp
3 cups spinach
1/2 cup chopped green onion
2 tbsp fish sauce
1/2 cup fresh cilantro
4 small hot red chillies, seeded and chopped
lime wedgesMelissa used thick rice noodles in her recipe. If you are going to add noodles cook them in a separate pot and ladle the soup over your noodles in your bowl. I opted for more spinach and was going to throw in mushrooms but I ran out of time.1. In a large stockpot heat coconut oil over medium high heat. Add the shallots, red curry paste, curry powder, turmeric, coriander and garlic cloves and let saute for a minute. Add the chicken broth and bring to a boil.

2. Add your chicken and cook for 5 minutes or until the chicken is almost done. Add coconut milk, shrimp, green onion, fish sauce, spinach and red chillies. Let the spinach cook down and take it off the heat when the shrimp are cooked and opaque.

3. Garnish with fresh cilantro and a squeeze of lime. Enjoy.