Filter
Reset
Sort ByRelevance
Nate Bartlett
Indian coconut chicken soup
Indian coconut chicken soup with apple, paprika, rice and coriander.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the apples into quarters, remove the core and cut the quarters into pieces. Clean the peppers and cut into pieces.
-
Peel and finely chop the ginger. Cut the chicken fillet into strips and the coriander fine.
-
Heat the oil in a frying pan or soup pot with a thick bottom and brown the chicken strips in 4 minutes. Take the chicken out of the pan.
-
Heat the rest of the oil and fry the apple, pepper and ginger, stirring for 5 minutes. Stir in the chicken and curry paste.
-
Pour the stock and coconut milk into the soup pot and bring to the boil.
-
Stir the rice through the soup and let it simmer for 15 minutes. Season the soup with salt and pepper.
-
Divide the soup over deep plates and sprinkle with the coriander.
Blogs that might be interesting
-
35 minMain dishbasmati rice, onion, traditional olive oil, mild Indian curry paste, frozen fodder kale bunches, frozen garden peas, brown lentils in tin, tomato cubes, herbal broth of powder, pappadum natural, Mango Chutney,lentil curry with pappadums -
35 minMain dishpork tenderloin, balsamic vinegar, olive oil, orange pumpkin, onion, paprika, cinnamon, juice of orange, chicken or vegetable stock, creme fraiche,grilled pork tenderloin with pumpkin puree -
30 minMain dishbasmati rice, chicken breast, paprika, olive oil, garlic, Red onion, Broccoli, peppadew peppers,stir-fried broccoli with peppadew -
40 minMain dishchorizo (sausage), chicken fillet, onion, yellow bell pepper, celery, fresh green beans, chicken broth tablet, water, sunflower oil, paprika, ground cayenne pepper, White rice,Jambalaya with Chorizo and Chicken
Nutrition
495Calories
Sodium1% DV15mg
Fat35% DV23g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
Loved it