Select Page

© Sunshine Urbaniak

Coconut & Curry Chicken Bisque

Nov 4, 2019 | Soups

I first had this soup from Safeway in California, in one of those take-home containers you find in the prepared food section. I fell in love with the rich flavors—red curry, coconut milk, ginger, and lemongrass. The broth alone was like gold. After buying it many times, I removed the label and kept it in my cookbook, knowing some day I’d re-make it. It took moving across the country to finally give it a shot.

Between that label ingredients and researching similar soups online, and after many attempts, I finally nailed that distinct flavor I love so much. Here’s some tips I learned along the way.

  • Cook the chicken and rice at the same time—to save time!
  • Use lemongrass paste versus fresh lemongrass—it doesn’t break down fast enough and remains stiff in the soup.
  • Go light on the red curry at first, just a teaspoon, you can always add more at the end if you prefer more heat.
  • Don’t overpack this soup with too much chicken or rice or you’ll end up with a bad ratio of broth to ingredients. Best to have a higher broth percentage as it does evaporate.
  • Don’t get worried about squeezing a whole lime into the pot—it won’t taste “limey”—it actually brightens the broth very nicely.

You can easily make this vegetarian by omitting the chicken and replacing the chicken broth with vegetable broth. Enjoy!

Coconut & Curry Chicken Bisque

Serving: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

½ cup Jasmine Rice
2 Chicken Breasts
2 tbsp Olive Oil
½ cup Red Onion, chopped
3 Carrots, peeled and chopped (bit size)
2 tbsp Lemongrass Purée
1 tsp Red Curry Paste
1 tbsp Fish Sauce
1 tsp Ginger, fresh, grated
3 Garlic Cloves, minced
4 cups Chicken Broth (32 oz.)
1 Can Coconut Milk
1 cup Water
1 tsp Tomato Paste
¼ cup Green Onion, green and white, chopped
1 tsp Garlic Powder
1 tsp Cumin
2 tbsp Brown Sugar
1 tsp Salt
½ tsp Pepper
1 Lime

DIRECTIONS

Cook Chicken
1

Place the chicken breasts on a baking sheet, sprinkle with salt and pepper. Cook for 15 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out 1 1/2 cups. Set aside.

Cook Rice
2

While chicken is cooking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with lid. Cover with 1 cup of water. Cover and bring to a soft boil. Reduce heat to low and let simmer for about 15 minutes. Uncover and let cool.

Make Soup
3

In a large stockpot, heat 2 Tbsp olive oil over medium heat. Add carrots, onion, lemongrass and red curry paste. Cook until carrots are tender, 10-15 min.

4

Add chicken, fish sauce, ginger, and garlic to pot. Stir and cook another 5 min.

5

Add chicken stock, coconut milk, water, tomato paste, green onions, garlic powder, cumin, brown sugar, salt and pepper. Bring to a low boil and then reduce heat to simmer for 15 min.

6

Turn off heat. Add rice and the juice of a lime. Let rest for 10 min, taste and add more salt or curry if desired.

Ingredients

 ½ cup Jasmine Rice
 2 Chicken Breasts
 2 tbsp Olive Oil
 ½ cup Red Onion, chopped
 3 Carrots, peeled and chopped (bit size)
 2 tbsp Lemongrass Purée
 1 tsp Red Curry Paste
 1 tbsp Fish Sauce
 1 tsp Ginger, fresh, grated
 3 Garlic Cloves, minced
 4 cups Chicken Broth (32 oz.)
 1 Can Coconut Milk
 1 cup Water
 1 tsp Tomato Paste
 ¼ cup Green Onion, green and white, chopped
 1 tsp Garlic Powder
 1 tsp Cumin
 2 tbsp Brown Sugar
 1 tsp Salt
 ½ tsp Pepper
 1 Lime

Directions

Cook Chicken
1

Place the chicken breasts on a baking sheet, sprinkle with salt and pepper. Cook for 15 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out 1 1/2 cups. Set aside.

Cook Rice
2

While chicken is cooking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with lid. Cover with 1 cup of water. Cover and bring to a soft boil. Reduce heat to low and let simmer for about 15 minutes. Uncover and let cool.

Make Soup
3

In a large stockpot, heat 2 Tbsp olive oil over medium heat. Add carrots, onion, lemongrass and red curry paste. Cook until carrots are tender, 10-15 min.

4

Add chicken, fish sauce, ginger, and garlic to pot. Stir and cook another 5 min.

5

Add chicken stock, coconut milk, water, tomato paste, green onions, garlic powder, cumin, brown sugar, salt and pepper. Bring to a low boil and then reduce heat to simmer for 15 min.

6

Turn off heat. Add rice and the juice of a lime. Let rest for 10 min, taste and add more salt or curry if desired.

Coconut & Curry Chicken Bisque

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

MORE SOUPS RECIPES

Chicken Tortilla Soup

Chicken Tortilla Soup

© Sunshine UrbaniakI first fell in love with chicken tortilla soup when I moved to California back in 2000. In our town of Alameda, there was a local Mexican restaurant we used to order chicken tortilla soup from often. After many years, in my usual...

Creamy Potato Soup

Creamy Potato Soup

© Sunshine UrbaniakThis is the perfect soup for a rainy Fall or snowy Winter day. In about an hour, you'll have the silkiest, creamiest, just slightly cheesiest potato soup ever. This recipe is vegetarian but feel free to modify by cooking up five...

Copy link
Powered by Social Snap