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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 3.8 g
  • Cholesterol: 30.0 mg
  • Sodium: 257.4 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.1 g

View full nutritional breakdown of Green Curry Coconut Chicken Soup (low fat) calories by ingredient
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Green Curry Coconut Chicken Soup (low fat)

Submitted by: SMARTIN77

Introduction

Only 3.7 g of fat per serving, this recipe is adapted from several variations of green curry coconut soup. Instead of green curry paste, I used a delicious Jalfrezi simmer sauce by Seeds of Change which I found in the organic section of Kroger. The coconut taste is very subtle, which allows the fragrant basil and curry to shine through. Only 3.7 g of fat per serving, this recipe is adapted from several variations of green curry coconut soup. Instead of green curry paste, I used a delicious Jalfrezi simmer sauce by Seeds of Change which I found in the organic section of Kroger. The coconut taste is very subtle, which allows the fragrant basil and curry to shine through.
Number of Servings: 6

Ingredients

    2 boneless skinless chicken breasts, cubed
    1 tsp. virgin coconut oil
    1/2 cup fresh basil, finely chopped
    4 c. low-sodium chicken broth (usually 1 carton)
    2/3 cup wild rice blend, dry
    1/4 c. carrots, grated
    1/4 t. kosher salt
    1 t. pepper
    curry powder (reg. and/ or yellow thai), optional
    1 can coconut milk
    2/3 c. Jalfrezi Simmer Sauce (by Seeds of Change)
    1 inch fresh ginger root, finely grated

Tips

-Serve this delicious soup with Pita Bread.
-If Jalfrezi sauce is unavailable, try green curry paste (in Asian section of grocery store) and add a few fresh diced bell peppers (red and yellow).


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Directions

Pour chicken broth in pot and bring to boil. Add wild rice, bring to boil again. Reduce heat, place lid on pot and simmer 30-35 minutes (cooking time may vary depending on variety). Add carrots about halfway through. Meanwhile, heat pan and add coconut oil. Add cubed chicken and freshly chopped basil. Add salt and pepper, curry powder and other desired seasonings. Cook chicken until it is no longer pink and juices run clear (6-8 min).

Once rice is tender, add canned coconut milk, cooked chicken and basil, and 2/3 c. Jalfrezi sauce. Add grated ginger root and any additional seasonings if desired. Cook additional 3-5 minutes. Serve immediately or allow flavors to mingle.

Serving Size: makes 6 1 cup servings






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