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Coconut Curry Soup with Chicken
Coconut Curry Soup with Chicken
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Spicy chicken coconut curry soup with customizable curry paste for personalized heat levels.
Ingredients:
  • 4 cups water
  • 2 large bone-in chicken breasts, skin removed
  • 1 tablespoon coconut oil
  • 3 carrots, peeled and diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 cup cooked rice
  • 3 tablespoons brown sugar
  • 1 tablespoon curry paste
  • 1 (14 ounce) can coconut milk
  • 2 cubes chicken bouillon
Instructions:
  • In a large pot over medium-high heat, simmer the chicken in water until fully cooked, about 30 minutes. Remove the chicken, dice it after cutting off the bones, and strain the flavorful broth through a sieve.
  • In a pot over medium heat, warm coconut oil. Sauté carrots, onion, and bell pepper until soft, for 5 to 7 minutes. Add cooked rice, brown sugar, curry paste, and diced chicken; cook until curry paste blends in completely, about 3 minutes.
  • Add the chicken broth, coconut milk, and bouillon cubes to the pot. Turn up the heat to medium-high and let it come to a boil. Lower the heat and simmer for 15 to 20 minutes until flavors meld together.

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