Coconut Curry Soup
Recipe adapted by Mel’s Kitchen Café
Makes 4 Servings
1 tbsp olive oil
1 pound chicken breasts, diced
Salt and pepper for seasoning
1/2 cup yellow onion, diced
1 red bell pepper, finely diced
2 cups low-sodium chicken broth
1 14-oz. can light coconut milk
1 tbsp fish sauce
1/8 tsp cayenne pepper or more to taste
1 tsp light brown sugar
½ tbsp curry powder
1 tbsp lime juice
¼ cup fresh cilantro
1 cup basmati rice (dry), cooked
In a large pot, heat oil over medium heat. Add chicken and sprinkle with salt and pepper. Let chicken cook for 1-2 minutes, stirring occasionally. Add onions and red pepper. Cook for 2-3 minutes until onions and peppers are slightly softened. (The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.) Add chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring soup to a simmer and cook for 15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Nutritional Information: 417 calories, 43 carbs, 12 fat grams and 31 protein grams.
Review: This one was a major win for us! I loved the flavor, loved the basmati rice and am a huge fan of anything with coconut milk and curry powder - yum! The cilantro was great too and I liked how much color this dish had with the red pepper. It was a nice consistency - almost like a soupier curry with a pretty this sauce, but the rice helped thicken it up. We will definitely make this again - no changes!
a spoonful from the bottom - yummy basmati rice!