Green Curry Coconut Chicken Soup (low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 boneless skinless chicken breasts, cubed1 tsp. virgin coconut oil1/2 cup fresh basil, finely chopped4 c. low-sodium chicken broth (usually 1 carton)2/3 cup wild rice blend, dry1/4 c. carrots, grated1/4 t. kosher salt1 t. peppercurry powder (reg. and/ or yellow thai), optional1 can coconut milk2/3 c. Jalfrezi Simmer Sauce (by Seeds of Change)1 inch fresh ginger root, finely grated
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
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
Nutritional Info 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
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