Source

Pillsbury.com [https://www.pillsbury.com/recipes/quick-coconut-curry-soup/8a02ed8d-d2e5-4237-89ff-c457eb95a4ef]

Yield

6 Servings

Ingredients

• 2 cans (14 ounces each) coconut milk (not cream of coconut)
• 2 cups chicken broth (from 32 ounce carton)
• 3 tablespoons Thai red curry paste
• 1 tablespoon grated fresh gingerroot
• 2 cups shredded deli rotisserie chicken
• 3 cups broccoli florets
• 1 small red bell pepper, cut into 1-inch slices
• Lime wedges, if desired

Instructions

In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.