Curry Coconut Soup
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ridgetopmom
Posts: 13 Member
For any who haven't tried this soup (Kellie shared it in one of our weekly emails), I commend it to you. The flavors are amazing, it's not that labor intensive to prepare, and it freezes well.
Chicken Curry Coconut Soup
2 tsp olive oil
3 chicken breast (about 20-22 oz), boneless, skinless
1 medium onion, chopped
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 Tablespoon freshly grated ginger root
2 tsp curry powder
2 ¾ cups (22 oz) lower sodium chicken broth
1 can (~14 oz) LITE coconut milk
1 Tablespoon fresh squeezed lime juice
½ cup chopped fresh cilantro
(For added zing I added ¼ tsp red cayenne pepper)
Salt and pepper to taste
Heat the oil in a soup pan and add the chicken. Lightly salt and pepper the chicken. Cook the chicken all the way through and set aside. In the same pan, sauté the onion, bell pepper and jalapeno pepper until tender. Shred the chicken or cut into bite size pieces. Add the chicken to the pan. Add the ginger and curry powder. And stir to mix. Add the chicken broth and coconut milk to the pan. Bring to a simmer and cook for about 3 minutes or keep warm longer. Before serving, add the lime juice. Place soup into bowl and top with cilantro.
Makes 8 cups. Each cup: 180 calories, 3 grams of carb, 7 grams of fat, 344 mg sodium (before adding salt). I put ½ cup of brown rice into my bowl then topped with the soup. ½ cup brown rice adds 100 calories and 22 grams of carb. (Rice is optional.)
Chicken Curry Coconut Soup
2 tsp olive oil
3 chicken breast (about 20-22 oz), boneless, skinless
1 medium onion, chopped
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped fine
1 Tablespoon freshly grated ginger root
2 tsp curry powder
2 ¾ cups (22 oz) lower sodium chicken broth
1 can (~14 oz) LITE coconut milk
1 Tablespoon fresh squeezed lime juice
½ cup chopped fresh cilantro
(For added zing I added ¼ tsp red cayenne pepper)
Salt and pepper to taste
Heat the oil in a soup pan and add the chicken. Lightly salt and pepper the chicken. Cook the chicken all the way through and set aside. In the same pan, sauté the onion, bell pepper and jalapeno pepper until tender. Shred the chicken or cut into bite size pieces. Add the chicken to the pan. Add the ginger and curry powder. And stir to mix. Add the chicken broth and coconut milk to the pan. Bring to a simmer and cook for about 3 minutes or keep warm longer. Before serving, add the lime juice. Place soup into bowl and top with cilantro.
Makes 8 cups. Each cup: 180 calories, 3 grams of carb, 7 grams of fat, 344 mg sodium (before adding salt). I put ½ cup of brown rice into my bowl then topped with the soup. ½ cup brown rice adds 100 calories and 22 grams of carb. (Rice is optional.)
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