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Thai Grilled Chicken Coconut Curry Soup

30 Mins
8 Servings

Ingredients

22 ounce , thawed

1/2 pound snow peas, trimmed, cut in half crosswise

1/2 tablespoon canola oil

1/4 cup shallot, thinly sliced

1 sweet onion, thinly sliced

2 clove garlic, minced

1-1/2 teaspoon curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 Roma tomatoes, cut into wedges

2-1/2 teaspoon red curry paste

6 cup reduced-sodium chicken broth

13-1/2 ounce light coconut milk

2 tablespoon sugar

2 tablespoon fish sauce

1/2 cup cilantro, chopped

1/4 teaspoon crushed red pepper flakes

Coconut Curry has all the complexity of curry with just a hint of the spice. Mixing in chicken broth and Grilled & Ready® chicken makes for a hearty and exotic soup.

Directions

1. Bring 4 cups water to a boil in a large saucepan. Add snow peas and cook for 30 seconds. Remove snow peas from pan with a slotted spoon, place in a bowl, and set aside.

2. Heat oil in a skillet over medium-high heat. Add shallots, onions and garlic and cook for 1 minute, stirring constantly.

3. Add all of the spices, tomatoes and curry paste to the pan and continue cooking for 1 minute.

4. Add chicken broth to pan and bring to a boil. Add coconut milk, reduce heat and simmer for 5 minutes.

5. Add the Grilled & Ready® Chicken Breast Strips, snow peas, sugar and fish sauce to pan and cook for 2 minutes. Stir in cilantro, red pepper flakes and serve.