Soup, Soup, Soup, Soup, Soup, Soup…
I’m a soup freak!
You know that already!
After the Cauliflower Soup
the Potato Cream with Mushrooms and Prosciutto
the Minestrone soup
the Tomato soup
the Creamy-Dreamy Mushroom Soup
and the meatball soup
today is time for the Chicken Coconut Curry Soup!
Hurray!
Divine, divine, divine…
I made this when I was still in Shanghai. I haven’t had time to spend in the kitchen yet since I came to Italy, but I’ll promise that things will change starting from this weekend. There are a bunch of recipes that I’m dieing to share with you here!
But today, let’s make this soup!
Ingredients (serves 2):
- 1 small chicken breast (400 g)
- 1 tbsp olive oil
- 1 can (400 ml) coconut milk, full fat
- 1/4 onion, chopped
- 1 tsp ginger
- 1 cup chicken broth
- 2 tsp curry powder
- juice from 1/2 lemon
- 1 tsp salt
- 1/2 green pepper
- cilantro
- unsweetened chipped coconut, to Garnish
Grab a small chicken breast
and chop it up into bite-size cubes
In a soup pot, heat up 1 tbsp of olive oil. Add the chicken, season with salt and pepper and let cook
Remove and set aside
In the same pot, saute’ the onion until soft
Return the chicken to the pot with the onion
Squeeze in the ginger and cook for a few minute
Grab one can of coconut milk
and pour it in
add the chicken broth
add 2 tsp of curry powder and stir well
next, chop up the green pepper and add it to the pot
Bring it to a simmer and cook for about 5 min.
Squeeze in lemon juice
add chopped cilantro. Check if more salt is needed
Ladle soup into soup bowl and serve warm
if you want you can garnish with unsweetened chipped coconut
Make this tonight for your beloved one!
One serving provides:
- Calories: 448
- Fat: 31 g
- Carbohydrates: 8.1 g
- Protein: 43.7 g
