Coconut Curry & Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Coconut Curry & Chicken Soup calories by ingredient


Introduction

Looking for a gluten free and low carb lunch? Coconut Curry & Chicken Soup is the thing for you! Easily adjust the spice level to your liking and experiment with different vegetables if you desire. Eliminate the rice noodles for an even lower carb option. Looking for a gluten free and low carb lunch? Coconut Curry & Chicken Soup is the thing for you! Easily adjust the spice level to your liking and experiment with different vegetables if you desire. Eliminate the rice noodles for an even lower carb option.
Number of Servings: 6

Ingredients

    1 bunch of green onions, diced
    1 TSBP olive oil
    4 TBSP Masaman curry paste
    1 tsp curry powder
    1tsp ground ginger
    2 - 13.5 oz cans of Coconut Milk Light (Thai Kitchen)
    2 tsp fish sauce (Thai Kitchen)
    1 tsp brown sugar
    2 C chicken broth
    2 C cauliflower, diced
    1 C sliced baby bella mushrooms
    Juice of 1 lime
    1 C frozen peas
    2 C (16 oz) cooked, shredded chicken
    2 oz rice noodles
    corn starch to thicken, if desired

Tips

Adjust spice level with more or less Masaman curry paste. Any kind of red curry paste will work if Masaman curry is not available.


Directions

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.