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Ingredientes
- 1/4 of a medium yellow onion, sliced thin
- 1 1/4 cups chicken broth
- 7 ounces unsweetened coconut milk
- 3/4 teaspoon curry powder
- 8 ounces raw chicken breasts, cut into bite sized chunks
- 1 tablespoons fresh lime juice
- 1/2 small red bell pepper, sliced thin
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/4 cup shredded coconut
- 1 cup cooked jasmine rice
Direcciones
- Heat some olive oil in a medium sized soup pot over medium-high heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.
- Return the chicken to the pot with the onions. Add chicken broth, coconut milk, and curry powder. Bring to a simmer over medium heat. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
- Spoon rice into 4 bowls and top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 2 servings | |
| Calories 736 | |
| Calories from Fat 276 | 38% |
| Total Fat 32.25g | 40% |
| Saturated Fat 22.97g | 92% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 314mg | 13% |
| Potassium 774mg | 22% |
| Total Carbs 82.21g | 22% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.04g | 1% |
| Protein 29.84g | 48% |
