Coconut Curry & Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bunch of green onions, diced1 TSBP olive oil4 TBSP Masaman curry paste1 tsp curry powder1tsp ground ginger2 - 13.5 oz cans of Coconut Milk Light (Thai Kitchen)2 tsp fish sauce (Thai Kitchen)1 tsp brown sugar2 C chicken broth2 C cauliflower, diced1 C sliced baby bella mushroomsJuice of 1 lime1 C frozen peas2 C (16 oz) cooked, shredded chicken2 oz rice noodlescorn starch to thicken, if desired
In a large stock pot, heat olive oil and sauté green onions till soft. Add in curry paste and coconut milk and stir till curry paste is dissolved. Add in curry powder, ginger, fish sauce, and brown sugar and bring to a low simmer. Add chicken broth and stir. Throw in cauliflower, mushrooms, and peas and cook at a simmer until vegetables are soft. Add in chicken, lime juice, and rice noodles. Bring to a simmer and cook for 3-5 minutes until rice noodles are soft. Add in cornstarch to produce desired thickness.
Serving Size: 6 - 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JA4174.
Serving Size: 6 - 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JA4174.
Nutritional Info Amount Per Serving
- Calories: 302.4
- Total Fat: 15.7 g
- Cholesterol: 46.8 mg
- Sodium: 1,383.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.9 g
- Protein: 21.7 g
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