Curried Coconut Chicken Soup

2 boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp. Pepe & Aglio Prairie Oils Spice Blend
2 Tbsp. Cilantro & Red Onion Olive Oil
1 1/2 c. shiitake mushrooms, sliced
2 tsp. fresh ginger, peeled & minced
2 tsp. fresh lemongrass, peeled & minced
3 garlic cloves, peeled & minced
2 tsp. curry spice
2 tsp. chili garlic paste
1 Tbsp. fish sauce
1 Tbsp. Coconut White Balsamic
1 can (13 oz) unsweetened coconut milk
2 c. chicken broth
additional Pepe & Aglio Prairie Oils Spice Blend to taste

1 1/12 c. fresh bean sprouts
2/3 c. red onion, peeled and thinly sliced
1 lime, cut into wedges
2 c. cooked white rice
pinch of spicy seasoning
pinch of sesame seeds

Pat chicken breasts dry with paper towels and season with salt and Pepe e Aglio. Heat 1 Tbsp. of olive oil in a large pot or Dutch oven over med-high heat. Once the oil is hot, add the chicken breasts and sear, about 3 min. per side. Once seared remove the chicken from the pot and set aside.

Add the remaining tablespoon of olive oil to the pot. Once the oil is hot, add the mushrooms, ginger, lemongrass, garlic and saute' for 2 minutes. Add the curry spice and chili paste to the pot, stir to combine and cook for 1 minute more. Add the fish sauce, balsamic, coconut milk, and broth to the pot and whisk to combine. Bring to a simmer and once simmering reduce heat to medium-low. Return the chicken breasts to the pot, submerging them into the the broth and continue to cook for 15 - 20 minutes or until the chicken is cooked. Once cooked, remove the chicken from the pot and set aside to rest for 5 minutes before slicing or dicing. Season the broth to taste with salt and Pepe e Aglio.

To serve, divide the soup between bowls and top with chicken, bean sprouts, onion, cilantro, lime, rice, spicy seasoning and sesame seeds. For an extra pop of heat, serve with some additional chili garlic paste.


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