Thai Chicken-Curry Soup
Basmati Rice with Peas
Ingredients
- 2 bell peppers (any color), 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 more lime juice)
- 1½ lb boneless, skinless chicken breasts, cut into chunks
- ¼ cup chopped fresh cilantro (or use flat-leaf parsley)
Instructions
- Sauté peppers, 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
- 1½ cups brown basmati rice, rinsed
- 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
224
|
186
|
410
|
| 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 |
Clean Eating Meal Plan
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