Malaysian Chicken Coconut Soup

  • Yield servings


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



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