Cold Killer Coconut Curry Chicken Soup

31 Jan
 Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

Mmmm, coconut & curry, my opinion but one of the most sublime flavor combinations out there so that`s what we`re doing today. This simple man`s plan to healthier eating is Cold Killer Coconut Curry Chicken Soup. Coconut milk, green Thai curry paste, chicken breast, veggies & fresh herbs mingle to create a warming beautifully balanced soup that`s completely satisfying, delicious and sure to help chase away a nasty cold. Here`s what you`ll need for your Cold Killer Coconut Curry Chicken Soup.
Chicken Breast-1 lb diced small
Coconut Milk-1 15oz can
Green Thai Curry Paste- 2-3 heaping tablespoons
Chicken Stock-2 cups
Garlic-2-3 cloves minced
Ginger- thumb size piece, peeled & minced
Onion- 3/4 cup small dice
Carrots- 1 cup sliced
Celery-1 cup sliced
Red Bell Pepper- 1 cup sliced
Mushrooms-1 cup sliced (I used dried shitakes rehydrated in hot water)
Snow Peas-1 cup
Lime-1 large or 2 small juiced
Fresh Basil-small bunch chopped
Fresh Mint-small bunch chopped
Coconut Curry Chicken SoupA look at some of the prep.coconut curry chicken soup1Dried Shitake Mushroomscoconut curry chicken soup7Add boiling water to the dried mushrooms & rehydrate for 10-15 minutes.coconut curry chicken soup2Heat a tablespoon coconut oil in a heavy bottomed soup pot over medium high heat. Add the carrots, celery & onion, stir & cook for 3-4 minutes.coconut curry chicken soup3 Add the ginger & garlic, stir & cook for 30 seconds.coconut curry chicken soup5Add in the curry paste & cook for 2-3 minutes stirring occasionally.coconut curry chicken soup6Add in the coconut milk, chicken stock & diced chicken. Bring to a simmer & cook 15-20 minutes.coconut curry chicken soup8Add the sliced mushrooms.coconut curry chicken soup9Stir in the bell pepper & snow peas.coconut curry chicken soup10Chop the herbs.coconut curry chicken soup11Add into the soup along with the lime juice & stir. That`s it, you`re ready! Serve!coconut curry chicken soup12

 Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

Enjoy your Cold Killer Coconut Curry Chicken Soup!!

Cold Killer Coconut Curry Chicken Soup

Cold Killer Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

Ingredients

  • Chicken Breast-1 lb diced small
  • Coconut Milk-1 15oz can
  • Coconut Oil-1 tablespoon
  • Green Thai Curry Paste- 2-3 heaping tablespoons
  • Chicken Stock-2 cups
  • Garlic-2-3 cloves minced
  • Ginger- thumb size piece, peeled & minced
  • Onion- 3/4 cup small dice
  • Carrots- 1 cup sliced
  • Celery-1 cup sliced
  • Red Bell Pepper- 1 cup sliced
  • Mushrooms-1 cup sliced (I used dried shitakes rehydrated in hot water)
  • Snow Peas-1 cup
  • Lime-1 large or 2 small juiced
  • Fresh Basil-small bunch chopped
  • Fresh Mint-small bunch chopped

Instructions

  1. Add boiling water to the dried mushrooms & rehydrate for 10-15 minutes.
  2. Prep the chicken, veggies, garlic & ginger.
  3. Heat a tablespoon coconut oil in a heavy bottomed soup pot over medium high heat. Add the carrots, celery & onion, stir & cook for 3-4 minutes.
  4. Add the ginger & garlic, stir & cook for 30 seconds.
  5. Add in the curry paste & cook for 2-3 minutes stirring occasionally.
  6. Add in the coconut milk, chicken stock & diced chicken. Bring to a simmer & cook 15-20 minutes.
  7. Add the sliced mushrooms.
  8. Stir in the bell pepper & snow peas.
  9. Chop the herbs.
  10. Add into the soup along with the lime juice & stir.
  11. That`s it, you`re ready! Serve!
  12. Enjoy your Cold Killer Coconut Curry Chicken Soup!!
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