Curry Chicken Satay Soup
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
1/4 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 Paste, Thai 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.