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Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups low-sodium chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups heavy cream
- 8 ounces cream cheese, softened and cubed
- 1 pound cooked shredded chicken
- 8 ounces sliced baby bella mushrooms
- 1 red bell pepper, thinly sliced
- 1 tablespoon fish sauce, optional
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 teaspoon lime zest, optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Sliced green onions, for garnish
- Lime wedges, for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the onion and cook until softened, about 5 minutes.
- Into the pot, stir in the garlic, ginger and red curry paste, and cook for 1 minute, until fragrant.
- Pour in the chicken broth and coconut milk. Whisk in the heavy cream and cream cheese until smooth.
- Stir in the chicken, mushrooms, bell pepper, fish sauce, brown sugar, salt and black pepper, and simmer until heated through and vegetables are tender, about 10-15 minutes.
- Remove pot from the heat and stir in the lime juice, zest and cilantro.
- Serve garnished with sliced green onions and lime wedges.
NUTRITION FACTS
PER SERVING
Calories: 1,088
Protein: 48.1g
Carbohydrate: 19.1g
Fiber: 1.9g
Total Fat: 93.6g
Saturated Fat: 61.9g
Cholesterol: 304mg
Calcium: 199mg
Sodium: 1,402mg
Potassium: 1,066mg
Total Sugar: 12.8g
Added Sugar: 1.1g
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