Curry Chicken and Brown Rice Soup
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 8
Difficulty: Intermediate
1 tablespoon vegetable oil
1 large yellow bell pepper, sliced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
1 tablespoon finely chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 teaspoon ground red pepper
6 cups chicken broth
4 boneless skinless chicken thighs or 2 chicken breasts
1 can (14 oz each) coconut milk
1 tablespoon fish sauce
2 bags (10 oz each) Birds Eye® Whole Grain Brown Rice
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro leaves
3 green onions, sliced
1 medium lime, cut into wedges
1 can (3 oz each) La Choy® Crunchy Asian Noodles
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 4% |
Carbohydrate | 32 g | 11% |
Cholesterol | 57 mg | 19% |
Total Fat | 18 g | 28% |
Iron | 3 mg | 19% |
Calories | 343 kcal | 17% |
Sodium | 1413 mg | 59% |
Protein | 16 g | 32% |
Saturated Fat | 11 g | 55% |
Sugars | 1 g | 0 |
Vitamin C | 62 mg | 103% |
Heat oil in a large Dutch oven over medium heat. Add bell pepper to pan and cook until softened, about 3 minutes. Stir in curry paste, ginger, garlic, salt, turmeric, and cayenne and cook until fragrant, about a minute.
Pour in chicken broth and bring to a boil. Add whole chicken pieces to broth, reduce heat to medium-low, cover, and simmer until chicken is no longer pink in center (165°F), about 15 minutes.
Remove chicken to large bowl and shred with 2 forks. Add chicken, coconut milk, and fish sauce into soup and simmer until hot. Microwave brown rice according to package directions. Divide rice into serving bowls. Ladle soup over rice. Garnish with red onion, cilantro, and green onion. Serve your curry chicken and brown rice soup with lime wedges and crunchy noodles.
Curry Chicken and Brown Rice Soup