Light Coconut Milk and Red Curry Soup with Chicken

I didn't use light coconut milk to lower the fat content, I am all about using healthy fat sources. The reason I choose light coconut milk was to make this more pleasing to picky palates. I also found that I like that you can taste the homemade chicken broth along with the subtle flavor of the coconut milk. I used only 1 tablespoon of the red curry in my recipe for the above mentioned palates, but feel free to add more! When the soup was finished I felt like it was missing something. I added some Sriracha, and then it tasted just right. It is best to make this soup ahead of time to let all the flavors mix, even a day ahead of time. This is a great soup to make after you have roasted a chicken and have leftover meat to use, and homemade chicken broth. This recipe makes 4-6 servings.

Ingredients:

1 Small onion, chopped

2 Garlic cloves, minced

1/4 Cup parsley, chopped

1 Tablespoon coconut oil

3-4 Medium potatoes (red or white skinned), cubed

1 Medium sweet potato, cubed

Juice of 2 small Limes (1-2 Tablespoons)

2 Teaspoons Fish sauce

1-2 Tablespoons red curry paste

1 Can coconut milk

6 Cups chicken broth (homemade if available)

Shredded chicken (however much you like, but I would suggest at least 2 chicken breasts worth)

Salt to taste

Optional: Sriracha (start with 1 tablespoon, then to taste)

Directions:

-Melt coconut oil over medium heat in a 4-5 quart Dutch oven or pot, then add onions, garlic and parsley. Sauté for 10 minutes over medium heat, or until softened.

-Add both types of potatoes, mix and cook for 5 minutes.

-Add the lime juice, fish sauce and red curry paste. Mix well to coat the potatoes, then add chicken broth and coconut milk.

-Cover and cook over medium to medium-low heat until potatoes are easily pierced with a fork, aproximately 10 minutes. 

-Season with salt and optional Sriracha.