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
-
15 minMain dishSpaghetti, traditional olive oil, sliced leek, frozen garden peas, jar of sundried tomatoes julienne sliced, lemon, mascarpone, crayfish,spaghetti with sundried tomatoes -
35 minMain dishfresh white asparagus, romatomat, Red onion, Greek olive oil, Red wine vinegar, Mediterranean herbs, salmon fillet, white cheese,salmon packages with asparagus and white cheese -
25 minMain dishwalnut, zucchini, winter carrot, lemon juice, olive oil, mixed mushroom, garlic, cayenne pepper, spring / forest onion, White wine, demi crème fraîche, vegetable stock, herbal broth, Parmesan cheese,vegetable tagliatelle with mushrooms and nuts -
30 minMain dishlime, cucumber, salmon mince, egg, fresh dill, flour, olive oil, baguette, dijonnaise,salmon burger with lime and dill
Nutrition
495Calories
Sodium1% DV15mg
Fat35% DV23g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
Loved it