Pineapple curry chicken soup

Name: Pineapple curry chicken soup
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can coconut cream; 2 cups water; 4 cups unsweetened coconut milk; 1/4 cup coconut oil; 2 chicken breast two thighs; 1 big piece of ginger Minced; 4 garlic cloves minced; 25 sweet peppers; 2 whole white Spanish onions; 1/4 cup cilantro Chopped up; 1/4 cup. Thai Basil; 2 tablespoons Thai basil flowers; 1 can pineapple

Gary’s Island 😎🌴🌺🤙🏼 @cook_26310839

Palm Springs, California, USA

Needed to use up leftover roasted chicken had a lot of sweet peppers, Onion Do use up

Gary’s Island 😎🌴🌺🤙🏼 @cook_26310839

Palm Springs, California, USA

Needed to use up leftover roasted chicken had a lot of sweet peppers, Onion Do use up

Saved

Ingredients

1 hr 30 mins

6 servings

1 cancoconut cream
2 cupswater
4 cupsunsweetened coconut milk
1/4 cupcoconut oil
2chicken breast two thighs
1big piece of ginger Minced
4garlic cloves minced
25sweet peppers
2whole white Spanish onions
1/4 cupcilantro Chopped up
1/4cup. Thai Basil
2 tablespoonsThai basil flowers
1 canpineapple

Saved

Steps

1 hr 30 mins

1

Sauté ginger and garlic in pot or pan Using coconut oil, then sauté sweet peppers, sauté Sauté onions And put together into pot then add liquid formula and pineapple bring to a boil and simmer then add cilantro and basil