L.R. chicken & coconut milk chowder

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.8
  • Total Fat: 6.8 g
  • Cholesterol: 25.7 mg
  • Sodium: 638.0 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 13.4 g

View full nutritional breakdown of L.R. chicken & coconut milk chowder calories by ingredient
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Number of Servings: 12


    2 lbs. boneless chicken breasts
    1 carrot, cut in several pieces
    1/2 onion chopped large
    1/2 stick celery, cut in several pieces
    2 garlic cloves, halved
    3-1/2 tsp. season-all
    10g (1-1/2 tsp.) minced garlic
    10g (2 tsp.) minced fresh ginger
    10g (2 tsp.) red curry paste
    1 tsp. coconut oil
    56g (1/3 cup) chopped onion
    1 can (14 oz.) coconut milk
    300g (3 cup) fresh mushroooms, quartered
    680g (4 cups) potatoes, diced small
    2 tsp. chicken bouillon powder
    1 tsp. curry powder
    1 or 2 lemons
    2-4 T. fresh basil
    1 large scallion, sliced


In a medium sized kettle, place the chicken. Add the carrots, onion, celery, garlic and season-all. Add water to cover and bring to a boil. Simmer for about 30 minutes. Remove chicken and dice. Strain broth and measure. Add enough water to make 6 cups. Discard the vegetables. In a large kettle over medium high heat, heat the oil. Add the garlic and ginger. Stir fry for a few seconds. Add the curry paste and continue to stir-fry for a few more seconds. Add onion and continue to stir-fry a few more seconds. Add the broth, coconut milk, mushrooms, potatoes, bouillon, curry powder, and diced chicken. Bring to a boil and simmer until vegetables are tender. Add lemon juice, basil and pepper to taste. Garnish with chopped scallions. Adjust seasoning to taste. Makes about 12-1/2 cups.

Number of Servings: 12.5

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

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