Chicken Curry Soup

Name: Chicken Curry Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb chicken breast diced; 4 red chilis; 1 jalapeño; 1 large stump of ginger; 1/2 small jar of red curry paste; 1 bell pepper (red); 1 bell pepper (green); 1 head broccoli; 1/2 lb green beans; 1 cup heavy whipping cream; 2 cans coconut milk or cream; 3 tbs. coconut oil; 1 lime, juiced; 1 bundle cilantro; 1 large white onion

Elizabeth Kelly Jones @cook_4480778

Wonderfully fresh curry soup.

Elizabeth Kelly Jones @cook_4480778

Wonderfully fresh curry soup.

Saved

Ingredients

45 mins

6 servings

2 lbchicken breast diced
4red chilis
1jalapeño
1large stump of ginger
1/2small jar of red curry paste
1bell pepper (red)
1bell pepper (green)
1 headbroccoli
1/2 lbgreen beans
1 cupheavy whipping cream
2 canscoconut milk or cream
3 tbs.coconut oil
1lime, juiced
1 bundlecilantro
1large white onion

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Steps

45 mins

1

Dice onion, ginger, jalapeño, and chili peppers (remove seeds for a more mild flavor). Cook in coconut oil for about 4 minutes.
2

Add diced chicken and curry paste. Cook for 5-10 minuets.
3

Add greenbeans, broccoli, and bell peppers. Cook for 3-5 minuets.
4

Add coconut milk and heavy whipping cream and bring to boil. Reduce heat and simmer
5

Add lime juice and cilantro before serving. Salt and pepper to taste.