This soothing pasta soup with coconut milk and Thai curry paste is aromatic and satisfying – and takes only minutes to prepare. This one-pot meal is substantial enough to be either a main dish or a hearty lunch.
Coconut Chicken Orzo Soup
1 cup (250 mL)
Catelli® Orzo Pasta
2 tbsp (30 mL) canola oil
1 small onion, diced
1 carrot, diced
1 red pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
2 tbsp (30 mL) Thai green curry paste
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) reduced-sodium chicken broth
1 can (400 mL) coconut milk
2 tbsp (30 mL) soy sauce
1 cup (250 mL) shredded cooked rotisserie chicken
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) finely chopped fresh cilantro
1Heat oil in large saucepan set over medium heat; cook onion, carrot, red pepper, zucchini, garlic and ginger for 3 to 5 minutes or until vegetables are slightly softened. Stir in curry paste, salt and pepper; cook for 1 to 2 minutes or until fragrant.
2Stir in broth, coconut milk and soy sauce; bring to boil. Stir in orzo; cook for 8 to 10 minutes or until orzo is tender.
3Stir in chicken, lime juice and cilantro.
Use diced cooked chicken breasts in place of rotisserie chicken if preferred.
Garnish with chopped peanuts or Thai basil.
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