The recipe for this Curry Coconut Chicken Soup started from a Sunday fridge cleanout.
A picked-at rotisserie chicken, leftover coconut milk, and yellow curry paste in my fridge turned into this soup I am currently obsessed with.
In this iteration, I used leftover rice from my meal prep. You can totally add rice noodles and any other vegetable you’re into.
I bet broccoli would have been good in this but I had none!
It’s one of those soups that gets better by day two when the flavor really develops. I have a feeling I am going to be making this until I get sick of it (not likely) allllll winter. It’s probably the first thing I’d turn to if I was sick. Extra jalapenos to clean out the sinuses!
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