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Coconut Milk Curry Soup

Coconut Milk Curry Soup printPrint Recipe

  • 4 tablespoons TJ's Extra Virgin Olive Oil
  • 2 teaspoons TJ's Curry Powder
  • 1 teaspoon TJ's Red Chili Flakes
  • ½ teaspoon TJ's Ground Cinnamon
  • 1 package (18 oz.) TJ's Asian Stir Fry Vegetables
  • 2 cups TJ's Just Chicken, cut into 1 inch pieces
  • 2 cups TJ's Unsweetened Coconut Milk
  • 2 tablespoons Belweather Farms Crème Fraîche
  • 2 tablespoons Water
  • 1 cup TJ's Frozen Mango Chunks
  • TJ's Sea Salt and TJ's Fresh Cracked Black Pepper, to taste

In a large frying pan or wok, heat oil and add curry, chili flakes and cinnamon. Stir to warm up spices, about 1 minute. Add veggies and stir fry over medium heat for about 10 minutes or until they begin to soften. Add chicken and continue to stir fry for another 5 minutes or until chicken takes on the taste and color of the spices. Pour in coconut milk; fold in crème fraîche; taste and add water or more spices, if desired. Add mango and let mixture simmer for another 10 minutes. Season with salt and pepper to taste. Serve in a soup bowl or pair with White Jasmine Rice.

Serves: 4 - 6
Cooking Time: 30 - 40 Minutes

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