Malaysian Chicken Coconut Soup

  • Yield: servings


1teaspoon olive oil
2ounces red onion, diced
1tablespoon garlic, minced
2teaspoons parsley flakes
1tablespoon yellow curry paste
1tablespoon of pomegranate juice
2-- 15 ounce chicken broth
1 1/2cups water
1teaspoon Spicy Ginger Marinade ( I prefer Annie's Naturals)
1/2teaspoon ground cardamom
2cups shredded cooked Rotisserie chicken
1-- 13.5 ounce can unsweetened coconut milk
2tablespoons lime juice
2tablespoons fresh cilantro, minced


Heat the oil in soup pot or Dutch oven over medium heat. Add the onion to the pot and cook until it starts to become soft and golden brown. Add the garlic, parsley flakes ,yellow curry paste and cook for 30 seconds, or until fragrant.

2. Add the pomegranate and stir . Add the chicken broth ,water, spicy ginger marinade, and cardamom. Bring the mixture to a boil, then down to a simmer and cover for about 20 minutes .

3. Add the rotisserie chicken and coconut milk, stir to combine, and cook for approximately 15 more minutes. Stir in the lime juice. To serve, ladle the soup into warmed bowls, and garnish each serving with a pinch of cilantro. Serves 4-6 , prep time: 15 minutes, cooking time: 35 minutes