Soup

Coconut Curry and Chicken Soup is for Soup.

Coconut Curry and Chicken Soup takes 15 minutes to prepare.

Coconut Curry and Chicken Soup takes 45 minutes to cook.

Coconut Curry and Chicken Soup makes 6 servings.

The ingredients for Coconut Curry and Chicken Soup are:

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

Here is how you make Coconut Curry and Chicken Soup:

In a large stock pot, heat olive oil and saut? 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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JA4174.

The nutritional information for Coconut Curry and Chicken Soup is:

• 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

Coconut Curry and Chicken Soup is Asian cuisine.

The dietary needs meet for Coconut Curry and Chicken Soup is Gluten Free