Coconut Red Curry Chicken Soup

Coconut Red Curry Chicken Soup – Serves 4

2 teaspoon canola oil

½ cup onions, small diced

1 ½ tablespoons garlic

½ cup carrots, sliced

¼ cup celery, small diced

½ cup peppers, small diced

7 ounces coconut milk light

3 cups chicken broth

1 ½ tsp red curry – all red curry isn’t made the same. Check soup before adding more. Can be spicy

3 tablespoons honey

1 lime, juiced

1 cup sliced grape tomatoes

8 ounces pulled chicken breast

1 teaspoon sesame seed oil

1 cup quinoa, cooked

Add canola oil to a hot pot and sauté the next 5 ingredient. Then add in the coconut milk and broth and bring to a simmer. Add in the next 6 ingredients and simmer for about 10 minutes. Then add in the quinoa and bring back to a simmer. Split soup 4 ways.   

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