Stovetop, Pot (small)
Peel & dice the onion.
Heat a drizzle of oil in a pot over medium heat. Add the onion. Cook, stirring for 3 min.
Add the tomato paste & chicken stock. Stir to combine. Add the chicken breast (whole or sliced in half). Cover & cook for 5-7 min.
In the meantime, clean & thinly slice the mushrooms.
When the chicken is cooked through, remove it from the pot.
Shred the chicken.
Add the coconut milk, sliced mushrooms, shredded chicken & a pinch of salt to the pot. Add more broth if too thick. Reduce the heat & simmer for 5 min.
Ladle the soup into bowls. Season with salt & pepper. Garnish with a squeeze of lime, a swirl of coconut milk, a sprinkle of cilantro & extra slices of red onion (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Coconut Curry Soup" contains 437 Energy, 30 g of Fat, 19 g of Carbohydrates, 23 g of Protein, 5 g of Fiber.
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