Chicken and Coconut Soup Recipe
Ingredients
- 4 tablespoons of butter
- ½ cup finely chopped onions
- 1 small red bell pepper chopped
- 2 scallions chopped
- 1 large carrot peeled and shredded
- ¼ teaspoon of ground cumin
- ¼ teaspoon of ground achiote or color
- 2 large yellow potatoes peeled and cut into pieces
- 4 cups chicken stock or broth
- 2 large chicken breast diced
- 2 tablespoons tomato paste
- 2 ears of corn cut in pieces or kernels
- 2 cups of coconut milk
- ½ cup of heavy cream
- 1 cup of peas
- Salt and pepper to taste
- Fresh chopped cilantro for serving
Instructions
- In a medium pot, melt the butter over medium heat. Add the onions, red bell pepper, scallions, carrots cumin and achiote. Cook until they are soft, about 3 to 5 minutes.
- Add the potatoes, chicken breast, tomato paste and stock, increase the heat to medium-high and bring to a boil. Reduce the heat and cook over low heat with the pot partially covered until the potatoes are tender, about 20 to 30 minutes.
- Add the corn and coconut milk, continue cooking on low for another 5 to 10 minutes. Add the cream, peas and cook for another 5 minutes. Add salt and pepper to taste. You can also add more coconut milk milk or broth if the soup is too thick. Add fresh cilantro and serve.
Nutrition
Calories: 495kcalCarbohydrates: 29gProtein: 24gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 74mgSodium: 917mgPotassium: 1062mgFiber: 4gSugar: 7gVitamin A: 2747IUVitamin C: 34mgCalcium: 69mgIron: 4mg
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