Thai Chicken-Curry Soup
Basmati Rice with Peas
You Might Also Want
Dasani Purified Water
Ingredients
- 1 bell pepper (any color), chopped
- ½ onion, chopped
- 2¼ tsp curry powder
- 1 Tbsp olive oil
- 2 cups low-sodium chicken broth
- ½ (13.5-oz) can unsweetened coconut milk (about ⅔ cup)
- 1 Tbsp lime juice
- 1½ tsp fish sauce (or use more lime juice)
- ¾ lb 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
- ¾ cup brown basmati rice, rinsed
- 1 cup 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 | 3 | 3 | |
| Calories |
227
|
186
|
413
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 7 | 40 | 47 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 334 | 245 | 579 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
