Thai Coconut Chicken & Rice Soup
Ingredients:
3 Tablespoons butter
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon. paprika
1/4 teaspoon salt
1/8 teaspoon chili powder (or 1/4 if you like it hotter)
1 large carrot, grated
2 cups chicken broth
1 15-ounce can coconut milk
1-2 chicken breasts, cooked and shredded
1 1/2 cups cooked rice
2 Tablespoons lime juice
1 Tablespoons soy sauce
In a large pot or dutch oven, melt the butter over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.
Add the remaining ingredients and bring to a low boil, then let simmer for about 5 minutes. Salt and pepper to taste and serve immediately with warm crusty bread and butter.
NOTE: There's nothing better in cold months than soup. This one is wonderful when all you want to do is fix something easy so you can cuddle up to a warm fire.
3 Tablespoons butter
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon. paprika
1/4 teaspoon salt
1/8 teaspoon chili powder (or 1/4 if you like it hotter)
1 large carrot, grated
2 cups chicken broth
1 15-ounce can coconut milk
1-2 chicken breasts, cooked and shredded
1 1/2 cups cooked rice
2 Tablespoons lime juice
1 Tablespoons soy sauce
In a large pot or dutch oven, melt the butter over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.
Add the remaining ingredients and bring to a low boil, then let simmer for about 5 minutes. Salt and pepper to taste and serve immediately with warm crusty bread and butter.
NOTE: There's nothing better in cold months than soup. This one is wonderful when all you want to do is fix something easy so you can cuddle up to a warm fire.
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