Thai Chicken Curry Soup
Basmati Rice with Peas
Ingredients
- 1 onion, chopped
- 2 organic bell peppers, chopped (any colors)
- 1½ Tbsp curry powder
- 2 Tbsp olive oil
- 7 cups low-sodium chicken broth
- 1 (13.5-oz) can unsweetened coconut milk
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce (or use lime juice)
- 1½ lb boneless, skinless chicken breasts, cut into chunks
- ¼ cup chopped fresh cilantro (or use flat-leaf parsley)
Instructions
- Sauté onion, peppers, and curry powder in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add broth, coconut milk, lime juice, and fish sauce.
- Bring to a boil; add chicken, and reduce heat. Simmer 10 minutes or until chicken is done; stir in cilantro before serving. Serve over Basmati Rice with Peas recipe.
Side Dish Ingredients
- 1½ cups brown basmati rice
- 1 (10-oz) pkg frozen green peas
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions, adding peas, salt, and pepper during last 5 minutes of cooking. Fluff with a fork.
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