Cooked - Carrot Ribbon, Chicken, And Coconut Curry Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Ribbon, Chicken, And Coconut Curry Soup

4.0

1 pound carrots , peeled

2 tablespoons vegetable oil

4 tablespoons Thai yellow curry paste

1 pound ground chicken

2 cups water

1 cup canned coconut milk

2 tablespoons fish sauce , plus extra for serving

1 tablespoon sugar

6 ounces snow peas , trimmed and sliced ½-inch-thick on bias

4 scallions , sliced thin on bias

1 cup fresh Thai basil , torn

1 cup fresh cilantro leaves and tender stems, torn

Lime wedges

Sriracha

Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes.
Add water, coconut milk, fish sauce, sugar, and reserved carrot ribbons. Bring to simmer, then add snow peas and simmer until vegetables are crisp-tender, 3 to 5 minutes.
Divide evenly among individual serving bowls. Sprinkle with scallions, basil, and cilantro. Serve with lime wedges, sriracha, and extra fish sauce to taste.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 42 weeks ago

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