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Chicken Coconut Soup Recipe

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This recipe for Chicken Coconut Soup is from Andie & Connor, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Coconut oil
1 large sweet onion, quartered, thinly sliced
1 (3in.) cinnamon stick
1 Tbsp finely chopped, peeled gingerroot
2 Cloves garlic, minced
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground tumeric
2 cans (13¾ oz each) reduced sodium chicken or vegetable broth
1 can (14 oz) unsweeetened coconut milk
2 Tbsp fresh lime juice
¾ tsp salt
1/2 lb chicken-breast tenders, cut diagonally into ¼-in.-thick slices
1 Red pepper, remove seeds and chop
4 paper-thin lime slices and cilantro sprigs for garnish (optional)
Cooked rice (optional)
Directions:
Directions:
1. In large saucepan, heat oil over medium high heat. Add onion, cinnamon stick, ginger, garlic, and spices; saute for 3 minutes, until onion is translucent.
2. Stir in broth, coconut milk, lime juice and salt; bring mixture to a simmer. Add chicken and red peppers; simmer, stirring occasionally, for 3 minute, until just cooked through.
3. Ladle into bowls. Garnish with lime slices and cilantro sprigs.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The original recipe did not include rice, but it is much more filling as a meal when served over rice. It is also good over riced cauliflower.

 

 

 

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