Diva Tasting: Coconut Asian Chicken Soup..

Coconut Chicken Soup



  • 1 Tbsp. Coconut Oil

  • 1 Bunch Green Onion, Chopped

  • 1 Sm Jar of Roasted Red Peppers

  • 1 Large Carrot, Chopped

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. Curry Powder

  • 1/2 Tsp. Cayenne Pepper

  • Kosher Salt

  • 2 15- Oz. Cans Coconut Milk (shaken Well)

  • 4 C. Low-Sodium Chicken Broth

  • 4 C. Shredded Rotisserie Chicken

  • 1/3 C. Chopped Fresh Cilantro, Plus More For Garnish

  • 1 Package Rice Noodles soaked

  • Lime Wedges, For Serving


  1. In a large pot over medium heat, heat coconut oil. Add onion, roasted peppers, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.

  2. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and noodles and cook until noodles are al dente (about 3 minutes).

  3. Garnish with cilantro and serve with lime.


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