Stovetop, Pot (small), Knife
Peel & dice the onion.
Heat a drizzle of oil in a pot over medium heat. Add the onion. Cook, stirring for 3 min.
Add curry paste & sauté with the onion for 1 min. Add chicken stock & stir to combine. Add the chicken breast (whole or sliced in half). Cover & cook for 5-7 min.
Meanwhile, clean & thinly slice the mushrooms.
When the chicken is cooked through, transfer to a plate & rest for 5 min.
Shred the chicken with two forks then add it back to the pot.
Add the coconut milk, sliced mushrooms, shredded chicken, salt & pepper. Mix it all together, adding more broth if it's too thick. Reduce the heat to low & simmer for 5 min.
Ladle the soup into bowls. Garnish with a squeeze of lime, a swirl of coconut milk, a sprinkle of cilantro & extra slices of red onion (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Coconut Curry Soup" contains 454 Energy, 33 g of Fat, 17 g of Carbohydrates, 22 g of Protein, 6 g of Fiber.