Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

1. one half of a sweet onion, chopped
2. 3 tbsp. olive oil
3. 2 bay leaves
4. half of a bag of baby carrots
5. 1 lb. chicken tenders, cut into bite sized pieces
6. 1 box of frozen green beans, defrosted
7. 1 roasted red pepper, cut into small pieces
8. 2 cans of water chestnuts, drained
9. 2 tbsp. curry powder
10. 1 tbsp. ground ginger
11. 2 tsp. chili powder
12. half of a box of gluten free chicken broth
13. 1 can of lite coconut milk
14. salt and pepper to taste
15. chopped scallions

Process:

1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
2. Add the baby carrots and stir for another 3-4 minutes.
3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
5. Add the chicken broth and bring to a boil for 10 minutes.
6. Add the can of coconut milk and heat for another 3 minutes.
7. Add salt and pepper to taste.
8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!