Chicken Coconut Curry Soup

1. 1

   Put the water and chicken in a large pot over medium-high heat.

2. 2

   Bring to a boil and cook until the chicken is no longer pink at the bone and the juices run clear.

3. 3

   Remove the chicken from the pot, cut the meat off the bones, and dice it.

4. 4

   Strain the cooking broth through a sieve and set it aside.

5. 5

   Warm the coconut oil in a separate pot over medium heat.

6. 6

   Add the carrots, onion, and bell pepper; cook until softened.

7. 7

   Stir in the cooked rice, brown sugar, curry paste, and diced chicken.

8. 8

   Cook and stir until the curry paste is fully incorporated.

9. 9

   Pour in the reserved chicken broth, coconut milk, and bouillon cubes.

10. 10

    Raise the heat to medium-high and bring to a boil.

11. 11

    Lower the heat and simmer until the flavors are well combined.

• Calories 295.19 kcal Moderate
• Protein 19.8 g Good Source
• Carbs 41.74 g Moderate
• Total Fat 4.5 g Moderate
• Saturated Fat 3.19 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 46.93 mg Moderate
• Sodium 111.37 mg Low Source
• Fiber 4.24 g Moderate
• Sugar 15.56 g High
• Added Sugar 6.64 g Moderate
• Calcium 129.57 mg Low Source
• Iron 2.03 mg Moderate
• Potassium 131.49 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.31 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Onions 🧅