The best curry soup with chicken and coconut!
Ingredients
- 4 cups water
- 2 large bone-in chicken breasts, skin removed
- 1 tablespoon coconut oil
- 3 carrots, peeled and diced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup cooked rice
- 3 tablespoons brown sugar
- 1 tablespoon curry paste
- 1 (14 ounce) can coconut milk
- 2 cubes chicken bouillon
Directions
Step 1
Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
Step 2
Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
Step 3
Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 467 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat18g | 90% |
Cholesterol85mg | 28% |
Sodium553mg | 24% |
Total Carbohydrate23g | 8% |
Dietary Fiber2g | 9% |
Total Sugars10g | |
Protein31g | |
Vitamin C29mg | 146% |
Calcium58mg | 4% |
Iron4mg | 21% |
Potassium627mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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