Orzo Coconut Curry Soup
For a side soup, sometimes I leave the chicken out. With the chicken, you have a hearty main dish soup.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | orzo |
| 2 cans | light coconut milk |
| 4 tablespoons | green thai curry paste |
| 1 cup | chicken stock |
| 1 teaspoon | fish sauce |
| 1 | frozen package frozen stir-fry vegetable |
| 2 cups | cooked shredded chicken |
| 1 | lime, juiced |
Directions:
1 Cook orzo according to instructions on package, and then set aside.
2 In a large pot over medium-high heat, whisk together the coconut milk and the curry paste until smooth.
3 Stir in the chicken broth, fish sauce, frozen vegetables and shredded chicken.
4 Bring to a boil, then reduce heat and simmer on low until frozen vegetables are cooked through.
5 Stir in the cooked orzo and the lime juice. Serve warm.
Notes
This recipe is a great way to use up leftover rotisserie chicken. Thai curry paste: I used green, but yellow or red would work. The 4 tablespoons of curry paste to 2 cans of coconut milk was in line with the directions on the Thai curry paste package. I thought the quantity provided a mild heat, but you may want to adjust more or less depending on your heat tolerance. Frozen vegetables: I used a stir fry variety with broccoli, peppers, carrots, mushrooms, and water chestnuts.
