Pella Chronicle

January 3, 2013

Coconut Chicken Soup


Spry

Pella — 1 1/2 tbsp. canola oil

1/2 medium onion, diced

4 cloves minced garlic

1/4 tsp. crushed red pepper

4 cups low-sodium chicken broth

2 medium carrots, diced

1 boneless, skinless chicken breast

1/2 cup brown rice

1 bunch kale, chopped

1 tbsp. lemon juice

1 can (14 oz.) unsweetened light coconut milk

2 tbsp. red curry paste

1. Saute onion in oil for 5-10 minutes, or until soft. Add garlic and pepper flakes; cook 30 seconds or until garlic is fragrant. Add curry paste, cook for 1-2 minutes. Add broth; bring to a boil.

2. Add carrots and chicken, reduce heat, cover and simmer 10-15 minutes or until chicken is cooked. Remove chicken and cool; shred or chop.

3. Add rice and cook 15-20 minutes. In the last few minutes of cooking, add kale, chicken, lemon juice and coconut milk.

Serve.