Fustini's Oils and Vinegars
Coconut Curry and Chicken Soup

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Coconut Curry and Chicken Soup

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Coconut Curry and Chicken Soup



Prep Time10 min Cook Time25 min Total Time35 min Servings8 Gluten Free

Ingredients

  • 1 tablespoon Fustini's Garlic olive oil
  • 1 large onion, diced
  • 2 red bell peppers, diced
  • 4 garlic cloves, minced
  • 1 14-oz can diced tomatoes
  • 14-oz can chickpeas, drained and rinsed
  • 4 cups chicken stock
  • 14 -oz cans full fat coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • juice of one lime
  • 1.5 lb chicken breasts, sliced thin
  • 2 cups roughly chopped kale, spinach or chard
  • salt to taste
  • fresh cilantro for serving
  • cauliflower rice for serving

Hint

You may need to adjust the seasonings just a bit. Use less curry paste if you don't like it with a little “kick”.Adapted from themodernproper.com


Directions

Step 1. 

Sauté onions and peppers in olive oil over medium heat. Sauté until onions are just tender. Add garlic and cook for 2 more minutes. Add tomatoes, curry paste, chicken stock and chickpeas and bring to a rapid simmer. Stir until paste is dissolved. Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.


Step 2. 

Add chicken and cook for 10 minutes at a simmer until chicken is cooked through. Season with salt and add kale/spinach. Cook for 3 more minutes and serve as is topped with fresh cilantro or over cauliflower rice.




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