#TKLucky7 Recipe #6 - Curry Chicken Satay Soup

Curry Chicken Satay Soup

1.5 C Thai Kitchen Jasmine Rice

8 C chicken stock

1 112g jar Thai Kitchen Yellow Curry Paste

1 227mL jar Thai Kitchen Peanut Satay Sauce

1 400mL can Thai Kitchen Coconut Milk

1 Tbsp Thai Kitchen Premium Fish Sauce

1/4 tsp Clubhouse Ground Black Pepper

2 C corn kernels, fresh or canned

3 handfuls fresh green beans or 1 bunch asparagus, trimmed, cut in 1-inch pieces

Meat from 1/2 of a rotisserie chicken, diced

- Cook Thai Kitchen Jasmine Rice according to package directions – set aside

- In a large pot combine chicken stock, Thai Kitchen Yellow Curry PasteThai Kitchen Peanut Satay Sauce, Thai Kitchen Coconut Milk, Thai Kitchen Premium Fish Sauce and Clubhouse Ground Black Pepper - bring to a light boil over medium-high heat – reduce heat - add corn and green beans – simmer 10 minutes then add cooked Thai Kitchen Jasmine Rice - serve


The beauty of this soup is that it comes together in only 10 minutes and is cooked in about 15 - a nice light dish for a cool summer day.


Yellow curry paste give this soup a ton of flavour.


Feel free to use whatever veggies you have on hand. You could also omit the chicken and substitute vegetable stock to make it vegetarian.



***This blog post is sponsored by Thai Kitchen Canada***

To learn more about Thai Kitchen products please visit www.thaikitchencanada.ca.