Thai Chicken Curry Coconut Soup


32 ounces chicken stock (a little more than 1 carton; 950 mL)
27 ounces unsweetened, full fat, coconut milk (about two medium cans; 800 mL)
1 Tbsp. fish sauce
2 Tbsp. red curry paste
1/4 cup oyster sauce
1 Tbsp. lime juice
1 good squirt of Sriracha
1 Tbsp. ginger paste
1 red bell pepper, thinly sliced
1 cup matchstick carrots
1 lb. boneless, skinless chicken breast, diced
Cilantro, for garnish
Lime wedges, for garnish


Combine chicken stock and coconut milk in a large pot and turn on to medium heat. Add in fish sauce, curry paste, oyster sauce, lime juice, sriracha, and ginger paste. Bring to a simmer. Add in sliced peppers, carrots, and chicken breast, and turn up to a medium-high heat. Bring to a boil. Let boil 4-5 minutes, turn back down to medium. Let simmer 30 minutes until flavors meld and chicken is cooked through. Garnish with cilantro and fresh lime.

Source: easy peazy mealz