COCONUT CHICKEN CURRY SOUP RECIPES

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COCONUT CURRY SOUP WITH CHICKEN RECIPE | ALLRECIPES



Coconut Curry Soup with Chicken Recipe | Allrecipes image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Curry Soup Recipes

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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 : Calories 466.7 calories, CarbohydrateContent 22.5 g, CholesterolContent 84.9 mg, FatContent 28.7 g, FiberContent 2.4 g, ProteinContent 30.5 g, SaturatedFatContent 17.9 g, SodiumContent 553.3 mg, SugarContent 9.8 g

COCONUT-CURRY CHICKEN SOUP RECIPE | COOKING LIGHT



Coconut-Curry Chicken Soup Recipe | Cooking Light image

The popular dish Pad Thai is reimagined as a soup and has spinach and snow peas added for color, texture, and a bounty of nutrients.

Provided by Cooking Light

Total Time 25 minutes

Yield Serves 7 (serving size: 2 cups soup and 1 lime wedge)

Number Of Ingredients 20

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (53/4-oz.) pkg. Pad Thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 tablespoons red curry paste
1 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-oz.) can light coconut milk
2 1/2 cups shredded cooked chicken breast
1/2 cup chopped shallots
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup fresh cilantro leaves
1/4 teaspoon crushed red pepper
7 lime wedges

Steps:

  • 1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl. 2. Heat oil in pan over medium-high. Add 1/4 cup sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic to pan; sauté 1 minute. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, chopped shallots, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and crushed red pepper. Serve with lime wedges.

Nutrition Facts : Calories 275, CarbohydrateContent 28g, FatContent 9g, FiberContent 2g, ProteinContent 21g, SaturatedFatContent 4g, SodiumContent 672mg, SugarContent 10g

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