Coconut Curry Chicken Soup | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: Chicken Breast Skewer; Carrot; Celery Stalk; Organic Onion; Hot House Red Bell Peppers; New White Potatoes; Napoleon Co. Grille Garlic Cloves; Spice World Ginger, Minced; Kitchen Basics Chicken Stock; O Organics Coconut Milk, Organic, Light; Melissa's Turmeric Root; Morton & Bassett Spices Cumin, Organic, Ground; Pacific Foods Coriandre; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Lime; Cilantro

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Coconut Curry Chicken Soup

Serves 415 mins prep30 mins cook

A warming Coconut Curry Chicken and Veggie Soup perfect for cold months, featuring chicken, carrots, celery, and a blend of aromatic spices in a rich coconut milk base.

0 servings

What you need

cup chicken stock

can coconut milk

tsp turmeric

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

tsp coriander

tsp salt

tsp black pepper

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

lime

cilantro

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Instructions

1: Season chicken breast with olive oil, salt and pepper and sauté until golden; set it aside.

2: Add olive oil to the pot; chop and sauté pepper, onion, carrots and celery, grate garlic and ginger; season with salt and pepper.

3: Add potatoes, turmeric, cumin, coriander, chicken stock and bring to boil; add shredded chicken and coconut milk.

4: Finish with lime juice, cilantro and enjoy!

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