Orzo Coconut Curry Soup
For a side soup, sometimes I leave the chicken out. With the chicken, you have a hearty main dish soup.
|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 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.
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.