Friday, January 14, 2011

80(ish)--- Chicken Coconut Curry Soup

There are so many different curries: green, red, brown, yellow. Feel free to use your own favorite combination in this recipe!

Some believe that coconut contains mighty healing powers (milk, water, oil also). Unfortunately, coconut is very high in saturated fat (the kind that can cause inflammation, increase your cholesterol, and lead to heart disease). I agree that all foods should be looked at as whole foods, but the saturated fat content (24 grams in one cup of shredded coconut) cannot be overlooked. Therefore, cooking with coconut oil is typically discouraged in those who have or who are at risk for heart disease. HOWEVER-- everything in moderation, right?

Chicken Coconut Curry Soup

Serves 6-7

3 chicken breasts, cooked and shredded (~20 oz)

2 tsp olive oil

3 cups chicken broth

2 - 15oz cans lite coconut milk

3 ribs of celery, sliced

1 medium jalapeno, seeded and chopped

1/2 large white onion, chopped

3 Tbsp green curry paste

1 Tbsp yellow curry powder

1/2 tsp red pepper flakes

2 tsp ground ginger

1/4 cup lime juice

3 Tbsp fresh cilantro, chopped

2 large golden delicious apples, cored and coarsely chopped

3 cups medium grain rice, cooked

Unsweetened coconut flakes (optional as garnish)

In a large soup pot heat olive oil over medium heat. Add onion and jalapeno. Saute until onion is tender. Add celery, chicken, chicken broth, coconut milk, curry paste, curry powder, ginger, lime juice, and red pepper flakes. Bring to a boil then reduce heat to low and simmer ~ 30 minutes, stirring occasionally.

Add cilantro (leaving some for garnish) and apple chunks. Simmer for additional 10 minutes.

To each soup bowl, add 1/2 cup cooked rice and top with 1 1/2 cups soup. Garnish with cilantro and coconut flakes (optional).

Nutrition Info per serving: 398 calories, 14 g fat, 8 g saturated fat, 26 g protein, 36 g carbohydrates, 3 g fiber

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