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Nate Bartlett
Indian coconut chicken soup
Indian coconut chicken soup with apple, paprika, rice and coriander.
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Ingredients
Directions
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Cut the apples into quarters, remove the core and cut the quarters into pieces. Clean the peppers and cut into pieces.
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Peel and finely chop the ginger. Cut the chicken fillet into strips and the coriander fine.
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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.
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Heat the rest of the oil and fry the apple, pepper and ginger, stirring for 5 minutes. Stir in the chicken and curry paste.
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Pour the stock and coconut milk into the soup pot and bring to the boil.
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Stir the rice through the soup and let it simmer for 15 minutes. Season the soup with salt and pepper.
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Divide the soup over deep plates and sprinkle with the coriander.
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Nutrition
495Calories
Sodium1% DV15mg
Fat35% DV23g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
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