Vietnamese Chicken Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp oil1 C Onion chopped2 Cloves Garlic1 Tbs Ginger Root1 Tbs Curry Powder1 tsp lemon zest grated1/2 C Green Pepper1/2 C Red Pepper2 Medium Carrots8 Medium Mushroom1 can (14 oz) Chicken Broth2 C Water2 Bay Leaf1 tsp salt1 C Potato (red diced)1 Can (14oz) Coconut milk1 C summer squash (yellow & green mixed)4 Tbs cilantro chopped
Heat oil in stock pot over medium heat. Add onion, garlic, and ginger stir 2 minutes. Stir in curry powder and lemon zest cook 2 Minutes, until fragrant. Add peppers carrots and mushrooms and sir to combine. Add broth water bay leaf and salt, bring to a boil.
Stir in potatoes and coconut milk return to a boil. Reduce heat to medium and cook until potatoes are fork tender, about 10 minutes.
Remove bay leaf add summer squash let simmer till squash is tender.
Ladle soup into bowl over rice top with chopped cilantro about 1-1/2 C serving if for 4 serving
Serving Size: Makes 4 - 6 servings serve with brown rice
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINWA.
Stir in potatoes and coconut milk return to a boil. Reduce heat to medium and cook until potatoes are fork tender, about 10 minutes.
Remove bay leaf add summer squash let simmer till squash is tender.
Ladle soup into bowl over rice top with chopped cilantro about 1-1/2 C serving if for 4 serving
Serving Size: Makes 4 - 6 servings serve with brown rice
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINWA.
Nutritional Info Amount Per Serving
- Calories: 225.9
- Total Fat: 10.1 g
- Cholesterol: 26.8 mg
- Sodium: 593.4 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.4 g
- Protein: 14.6 g
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