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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
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