Red Curry Coconut Soup with Chicken | McCormick For Chefs®

Ingredients

• Serves 4
• 1 tbsp vegetable oil
• 2 tbsps shallot, julienned
• 2 tbsps fresh garlic, minced
• 1/4 cup Thai Kitchen ® Red Curry Paste
• 2 cups Thai Kitchen Coconut Milk
• 2 cups Kitchen Basics® Original Chicken Stock
• 2 tsps sugar
• 1 tsp Thai Kitchen ® Premium Fish Sauce
• 2 tbsps lime juice
• 1/2 cup straw mushrooms
• 1/2 cup cherry tomato, wedged
• 2 tbsps fresh cilantro, coarsely chopped
• 1 pound chicken thighs, boneless, skinless, cut into 1” cubes
• 2 tbsps Lawry's®Asian Ginger Garlic Chile Rub