Grilled Chicken Coconut Curry Soup
Grilling the chicken for this coconut milk based soup adds great flavor. Garnished with fresh cilantro, cashews and pomegranate seeds, it's a perfect way to welcome fall.
Servings: 4 -6 servings
Calories: 430kcal
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoon olive oil
- 1 tablespoon green curry paste
- 1 small onion diced
- 1 red bell pepper thinly sliced
- 2-3 cloves garlic minced
- 2 cups chopped baby spinach
- 4 cups chicken stock
- 1 15 oz. can coconut milk
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- Chopped fresh cilantro for garnish
- Toasted cashews for garnish
- Pomegranate seeds for garnish
Instructions
- Preheat grill for medium-high heat. Season chicken with salt and pepper. Grill until cooked through, then slice into strips. Set aside.
- In a large Dutch oven, heat oil over medium heat. Add the oil, curry paste, onions and red peppers and cook until the onion is soft.
- Stir in the spinach and garlic and cook for a few more minutes, until spinach is wilted. Stir in the chicken stock, coconut milk and red pepper flakes.
- Bring to a simmer and cook for another 10 minutes. Just before serving, stir in the cream. Season with salt and pepper, to taste,
- Garnish with cilantro, cashews and pomegranate seeds before serving.
Nutrition
Serving: 1g | Calories: 430kcal | Carbohydrates: 21g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 420mg | Fiber: 3g | Sugar: 12g