FeedReaderChicken Coconut Curry Soup
12. September 2006 | Category Uncategorized |
Ingedients:
2 cup freshly cooked white rice (1/2 cup uncooked)
1/4 cup chopped green onion (4 stalks)
1/4 cup chopped fresh cilantro
1/2 stalk thinly sliced celery
1 tsp salt (or to taste)
1 tsp freshly ground pepper
3 tbsp fresh lime juice
1/4 tsp coconut extract
1/4 tsp garlic powder
1 tsp salt (or to taste)
1 tsp freshly ground pepper
3 tbsp fresh lime juice
1/4 tsp coconut extract
1/4 tsp garlic powder
2 cups chicken broth
1 (14-ounce) can unsweetened coconut milk (try adding after chicken is done - to save flavor)
1 (14-ounce) can unsweetened coconut milk (try adding after chicken is done - to save flavor)
4 tbsp curry powder
1 jalapeno pepper - seeded, minced
4 boneless skinless chicken breast halves, cut into 1/2-inch pieces
5 thinly sliced baby carrots
1/4 cup red bell pepper
5 thinly sliced baby carrots
1/4 cup red bell pepper
Preparation:
- Cook brown rice: boil 3 cups water, add 1/2 cup rice, reduce heat and keep lid on for 40 min
- Chop veggies and mix in bowl: green onion, cilantro, celery, salt, pepper, garlic powder, lime juice, coconut extract, add rice when done; stir
- Cut chicken in to 1/2 inch cubes and put aside.
- Bring chicken broth, coconut milk, curry powder to simmer over medium heat. (takes about 4 min)
- Add chicken and jalapeno. Let simmer until chicken is just cooked through, stirring occasionally (about 6 minutes for frozen)
- Add carrots and bell pepper. Let simmer 1 minute.
- Add soup to veggie bowl and serve