Ingredients
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1.5 Cup Jasmine Rice
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1 12 Ounce Jar Roasted Red Bell Peppers
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4 Cloves Garlic
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1 Tablespoon Crushed Ginger Root
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1 Tablespoon Red Curry Paste
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4 Cups Veggie Broth
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2 14 Ounce Cans Full-Fat Coconut Milk
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2 Tablespoons Soy Sauce
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2 Tablespoons Brown Sugar
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2 Tablespoons Peanut Butter
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1 Limes
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Optional
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1 Tablespoon Fish Sauce
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1 Cup Cooked and Shredded Chicken Breast
Directions
- Prepare Ingredients: Cook rice according to package directions. Once cooked, set aside and keep warm. Drain the red peppers and slice into thin strips. Peel and mince garlic. If using fresh ginger, crush by mincing finely and smashing it with the flat side of your knife until it forms a paste. You can alternatively used a store-bought ginger paste.
- Cook Soup: Heat a large pot over medium-high heat. Add a small amount of oil and add in roasted red peppers and garlic then cook and stir for 2-3 minutes. Add the ginger and curry paste and cook for 2-3 minutes more. Add in broth, coconut milk, soy sauce, peanut butter, and brown sugar. If using, add the fish sauce at this point. Simmer for 20 minutes to blend the flavors together.
- Serve: Serve the soup by placing a serving of rice in a bowl. If using, top the rice with a serving of the cooked chicken. Pour the finished soup over the top of the rice and top with lime juice to taste.
Meal Prep Tip:
Store the rice in a separate container from the soup and mix just before heating. This soup can be frozen for up to 6 months.
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2 Comments Hide Comments
This was delicious! I also added some onion and bok choy that i had left over from another recipe. We all loved it!
So awesome! I’d never thought to add book choy. I’m going to do that next time I make it!