Thai Red Curry Chicken Soup

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

Step: 1

Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

Step: 2

Reduce heat to low and simmer for 15 minutes. Add cooked

Step: 3

. Stir over heat until warmed through. Add chopped cilantro right before serving.

Per Serving: 303 calories; protein 16.4g; carbohydrates 16.8g; fat 23.1g; cholesterol 36.8mg; sodium 662.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.