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Add a photoMildly spiced chicken thighs simmered in a broth flavored with coconut, ginger, cinnamon, and curry.
Ingredientes
- 1.8 - lbs chicken thighs skinless, boneless
- 14 oz coconut milk
- 7 oz water
- 8 oz chicken broth
- 1 seasoning packet Taste of Thai coconut ginger soup
- 2 pinches curry
- 1 pinch cumin
- 1 cinnamon stick
- 3 medium potatoes, peeled, sliced thinly into longitudinal strips (similar to fries)
- 7 stalks of italian parsley ( stems removed, leaves chopped)
- 2 tablespoons lime juice
- 1 yellow bell pepper sliced
- 2 tablespoons canola oil
- 1 clove garlic peeled and smashed
Direcciones
- Heat canola oil and saute garlic clove until browned and discard. Brown the chicken thighs.
- In a saucepan or dutch oven, mix the chicken thighs, coconut milk, water, chicken broth, cinnamon stick, potatoes, seasoning packet for coconut ginger soup, cumin, curry, and lime juice.
- Simmer and cook the chicken thighs about 20 minutes.
- Add bell pepper and parsley and cook for another 5 minutes. Discard the cinnamon stick.
- Serve by itself as soup . Options are to serve over steamed white rice or serve over cooked noodles (I prefer the white bean threads that have been immersed in boiling water until softened and then drained).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 331 | |
| Calories from Fat 188 | 57% |
| Total Fat 21.98g | 27% |
| Saturated Fat 13.68g | 55% |
| Trans Fat 0.1g | |
| Cholesterol 64mg | 21% |
| Sodium 142mg | 6% |
| Potassium 709mg | 20% |
| Total Carbs 16.74g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.73g | 0% |
| Protein 18.69g | 30% |
