Thai Chicken-Curry Soup
Edamame Salad
Ingredients
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1½ Tbsp curry powder
- 2 Tbsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 1 (13.5-oz) can unsweetened coconut milk
- 2 Tbsp 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 parsley)
Instructions
- Sauté bell peppers, onion, 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.
Side Dish Ingredients
- 3 cups frozen shelled edamame
- 1 red bell pepper, diced
- ¼ cup chopped fresh cilantro
- 3 Tbsp sesame-ginger vinaigrette
- 1 Tbsp lime juice
Side Dish Instructions
- Cook edamame according to package directions. Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
224
|
139
|
363
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 28 | 9 | 37 |
| Carb (g) | 7 | 10 | 17 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 334 | 104 | 438 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
