COCONUT CHICKEN SOUP - Influenced by Thai and Indian flavours, and easy to make!

3 bonelsee skinless chicken breasts cut into bite-sized pieces
1 Tpsp olive oil
1 small onion, diced
1/2 tsp cumin
1 tsp medium cury powder
2 carrots, peeled and diced
zest of 1 lime
1/4 cup lime juice
1 can coconut milk (400 mL)
4 cups chicken broth
1 tomato, diced
1 cup corn kernels, fresh or frozen
1/2 cup uncooked rice
2 Tbsp creamy peanut butter
salt and pepper to taste

In a skillet, heat oil and cook chicken until browned. Remove from pan. Add to pan the onion, cumin, and curry poser, and cook until ionions are translucent.

Combine onion mixture, chicken, and all remaining ingredients in a large soup pot. Bring to a boil; reduce to a summer, cover, and cook for 1/2 hour.



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