Coconut Curry and Chicken Soup
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Coconut Curry and Chicken Soup
Category
Soups and Breads
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- 1 large onion, diced
- 2 red bell peppers, diced
- 4 garlic cloves, minced
- 1 14-oz can diced tomatoes
- 1 14-oz can chickpeas, drained and rinsed
- 4 cups chicken stock
- 2 14 -oz cans full fat coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons fish sauce
- juice of one lime
- 1.5 lb chicken breasts, sliced thin
- 2 cups roughly chopped kale, spinach or chard
- salt to taste
- fresh cilantro for serving
- cauliflower rice for serving
Ingredients
Directions
- Sauté, onions and peppers in olive oil over medium heat. Sauté, until onions are just tender. Add garlic and cook for 2 more minutes. Add tomatoes, curry paste, chicken stock and chickpeas and bring to a rapid simmer. Stir until paste is dissolved. Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.
- Add chicken and cook for 10 minutes at a simmer until chicken is cooked through. Season with salt and add kale/spinach. Cook for 3 more minutes and serve as is topped with fresh cilantro or over cauliflower rice.
Recipe Note
You may need to adjust the seasonings just a bit. Use less curry paste if you don't like it with a little “kick”.Adapted from themodernproper.com