Thai Chicken-Curry Soup
Basmati Rice with Peas
Ingredients
- 1 bell pepper (any color), chopped
- ½ onion, chopped
- 2 tsp curry powder
- 1 Tbsp olive oil
- 1 (14.5-oz) can low-sodium chicken broth
- 1 cup unsweetened coconut milk
- 1 Tbsp lime juice
- ½ Tbsp fish sauce (or use more lime juice)
- 2 (6-oz) boneless, skinless chicken breasts, cut into chunks
- 2 Tbsp chopped fresh cilantro (or use flat-leaf parsley)
Instructions
- Sauté pepper, onion, and curry powder in hot oil in a Dutch oven over medium heat 5 minutes or until onion is 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.
Side Dish Ingredients
- ½ cup brown basmati rice, rinsed
- 1½ cups frozen green peas
- ¼ tsp salt
- ¼ 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
511
|
228
|
739
|
| Fat (g) | 30 | 2 | 32 |
| Sat. Fat (g) | 17 | 0 | 17 |
| Protein (g) | 45 | 9 | 54 |
| Carb (g) | 13 | 47 | 60 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 434 | 399 | 833 |
Clean Eating Meal Plan
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