In anticipation of cooler weather this week, here’s my recipe for a yummy, warming favorite!
Ingredients (Serves 6)
- FOR THE SOUP:
- 3 to 4 boneless, skinless chicken breasts
- 1 to 2 tbsp. olive oil
- Salt & freshly cracked black pepper
- 4 or 5 large carrots peeled and sliced into coins
- Red curry paste (Use 1/8 cup for low spice or up to 1/2 cup for very spicy)
- I use this curry paste. It’s pretty spicy, but very flavorful. You can get it at H-E-B or Central Market
- 3 cups chicken broth
- 2 14.5 oz. cans of full fat, unsweet coconut milk
- 1 tbsp. honey
- 5 tbsp. fish sauce
- Juice of a lime
- TO SERVE:
- Spinach
- Cilantro
- Green onion
- Cooked Jasmine rice
- Lime wedge
Step-By-Step Recipe
- Season the chicken breasts all over with salt and pepper
- Heat the olive oil in a large, heavy bottomed pot over medium heat
- Working in batches if necessary, sear the chicken breasts on each side for about 3-5 minutes until golden brown. Set aside on a plate
- In the now empty pot, heat the carrots for about a minute
- Add the curry paste to the carrots & stir to combine. Cook for about a minute
- Add the chicken broth, coconut milk, honey, and fish sauce to the pot and stir to combine
- Return the chicken and its juices to the pot and bring the soup to a simmer
- Reduce the heat and partially cover. Let simmer for 30 minutes
- Meanwhile, make the rice
- Remove the chicken from the pot and shred using two forks
- Return the shredded chicken to the pot, stir in the juice of one lime, and let simmer uncovered for about 5 minutes
To Serve...
- Ladle the soup into bowls
- While the soup is still hot, stir in a handful of spinach. The spinach should wilt and shrink in the soup
- Top with cilantro and sliced green onion
- Serve soup with a side of rice and a lime wedge
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