Coconut Curry Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
13.5 oz Goya Coconut Milk (by THEALEXIS) 6 thigh, bone and skin removed Chicken Thigh 3 cup Chicken Broth (low sodium) Swanson (by TMANCINI) 4 cup (8 fl oz) Water, tap 8 serving Better than Bullion,Chicken (1 tspn) (by FITNFBLS) 6 cup (1" pieces) Cauliflower, cooked 1 medium (2-1/2" dia) Onions, raw 74 gram(s) bell pepper, red, sweet, raw Curry Powder (to taste)Scotch Bonnet Pepper (to taste)4 Large garlic cloves2 TBS Butter
1) Pre-heat oven to 400 degrees.
2) Take cauliflower florets and toss in a bowl with curry powder and other desired spices. Place on baking sheet and bake for 20 minutes, or until tender, but slightly under done.
2a) Once cauliflower is done, set aside and let cook.
3) Smash garlic gloves. Put butter in large pot to simmer. Add garlic and a little curry powder (to taste) and letter simmer until tender.
4) Add chicken stock, bullion, and water. Bring to a boil.
5) Using a food processor or blender, blend onion and red bell pepper in to a paste. Add to boiling brother and continue to let simmer.
6) Cut up chicken in to cite sized pieces and add to boiling water. Let boil until chicken is COMPLETELY cooked.
7) Now take the cauliflower and add it to the blender and "rice" it. Pule the blender 3 or 4 times until the cauliflower resembles rice. Then add to brother and simmer.
8) Add whole can of coconut milk and more curry powder (to taste). Simmer for another 5 minutes.
9) Serve hot!
Serving Size: Serves 10-12 People
Number of Servings: 10
Recipe submitted by SparkPeople user DO_NOT_QUIT.
2) Take cauliflower florets and toss in a bowl with curry powder and other desired spices. Place on baking sheet and bake for 20 minutes, or until tender, but slightly under done.
2a) Once cauliflower is done, set aside and let cook.
3) Smash garlic gloves. Put butter in large pot to simmer. Add garlic and a little curry powder (to taste) and letter simmer until tender.
4) Add chicken stock, bullion, and water. Bring to a boil.
5) Using a food processor or blender, blend onion and red bell pepper in to a paste. Add to boiling brother and continue to let simmer.
6) Cut up chicken in to cite sized pieces and add to boiling water. Let boil until chicken is COMPLETELY cooked.
7) Now take the cauliflower and add it to the blender and "rice" it. Pule the blender 3 or 4 times until the cauliflower resembles rice. Then add to brother and simmer.
8) Add whole can of coconut milk and more curry powder (to taste). Simmer for another 5 minutes.
9) Serve hot!
Serving Size: Serves 10-12 People
Number of Servings: 10
Recipe submitted by SparkPeople user DO_NOT_QUIT.
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 8.1 g
- Cholesterol: 34.4 mg
- Sodium: 786.2 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.4 g
- Protein: 12.8 g
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