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Coconut & Curry Chicken Bisque

Serving: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr
INGREDIENTS
½ cup Jasmine Rice
2 Chicken Breasts (2 cups shredded)(Save pan juices)
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, or Purée
3 Garlic Cloves, minced
32 fl oz Chicken Broth
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
½ Lime
DIRECTIONS
Cook Chicken
1

Place the chicken breasts on a baking sheet lined with tin foil, sprinkle with salt and pepper. Cook for 20 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out about 2 cups. Set aside.

Cook Rice
2

While chicken is baking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with a 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. Set aside.

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, about 10 min.

4

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

5

Add the 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 the heat. Add the rice and the juice of half a lime. Let rest for 10 min, taste, and add more salt if needed. For more heat, stir in some more curry, and if it's too spicy, add some more brown sugar. Enjoy!

Ingredients

 ½ cup Jasmine Rice
 2 Chicken Breasts (2 cups shredded)(Save pan juices)
 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, or Purée
 3 Garlic Cloves, minced
 32 fl oz Chicken Broth
 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
 ½ Lime

Directions

Cook Chicken
1

Place the chicken breasts on a baking sheet lined with tin foil, sprinkle with salt and pepper. Cook for 20 minutes in 350 degree oven. Let cool to handle, then shred with two forks. Measure out about 2 cups. Set aside.

Cook Rice
2

While chicken is baking, cook the rice as well. Pour 1/2 cup of jasmine rice into a shallow pan with a 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. Set aside.

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, about 10 min.

4

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

5

Add the 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 the heat. Add the rice and the juice of half a lime. Let rest for 10 min, taste, and add more salt if needed. For more heat, stir in some more curry, and if it's too spicy, add some more brown sugar. Enjoy!

Coconut & Curry Chicken Bisque
Coconut & Curry Chicken Bisque
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