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
-
40 minMain disheggplant, olive oil, shallot, onion, mixed nuts, multigrain bread, Whole grain bread, chili powder, paprika, creme fraiche, demi crème fraîche, dried tomato on oil,lasagna of eggplant -
25 minMain dishcrumbly potato, unsalted mixed nuts, liquid butter, Apple, chicken breast, grated beetroot, fresh parsley, bluefin cheese,beetroot with chicken and potatoes (baby 9 months) -
25 minMain dishyellow rice, creamy coconut milk, lime, Thai fish sauce, stoneleeks, Red pepper, pineapple, salmon fillet, cashew nuts,salmon with salsa of grilled pineapple -
20 minMain dishdeer steaks, green asparagus tips, Red onion, garlic, ginger root, Red pepper, chestnut mushrooms, oriental stir-fry oil, sugar, wild-fond, soy sauce,Venison with Chestnut Mushrooms and Asparagus Points
Nutrition
495Calories
Sodium1% DV15mg
Fat35% DV23g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
Loved it