in Caribbean, Soup Recipes

Chicken soup with coconut

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Ingredients for 4 servings:

  • 1 liter chicken broth
  • 1 can coconut milk, unsweetened (400 ml)
  • 750 g chicken breasts
  • 1 tbsp curry paste
  • 200 g peas, frozen
  • 250 g carrot(s), in strips
  • 2 tbsp soy sauce
  • 1 bunch coriander (chopped)
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the broth and coconut milk to a boil. Wash the chicken, pat dry, dice, add, and cook for about 5 minutes. Add the curry paste, peas, and carrots, and bring to a boil. Season with pepper and soy sauce. Add the coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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