Coconut Chicken Curry Soup
Coconut Chicken Curry Soup
Ingredients
- 1 t coconut oil or ghee
- 1 lb chicken breasts cubed
- 1 green bell pepper julienned
- ½ t garlic minced
- ½ t ginger minced
- 3 T red curry paste
- 2 cups chicken bone broth
- 1 14- oz can full-fat coconut milk cream portion only
- 1 baby bok choy coarsely chopped
- 1 cup broccoli florets
- Cilantro and lime wedges for serving optional
Instructions
- Heat the coconut oil or ghee in a large stockpot over medium-high heat.
- Add the chicken, and brown for 5 minutes, stirring occasionally.
- Add the bell pepper, garlic, ginger, and curry paste.
- Stir well. Cover and cook for 5 minutes.
- Pour in the chicken bone broth and coconut milk.
- Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- Add the bok choy and broccoli florets, and simmer for 5 minutes longer. Serve hot with fresh cilantro and lime wedges.
Nutrition
Calories: 428kcalCarbohydrates: 9gProtein: 32gFat: 27g
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