Thursday, January 4, 2018

Chicken Curry Soup

Source: twosleevers.com
Course: Soup or Stew
Cuisine: Asian | South
Main Ingredient: Chicken
Prep Time: 5 min
Cook Time: 10 min
Total Time: 20 min
Serves:

Ingredients
  • 1 pound chicken thigh boneless, skinless
  • 14 ounce coconut milk 1 can, unsweetened
  • ½ onion diced
  • 4 clove garlic crushed
  • 2 inch ginger minced
  • 1 cup mushroom sliced
  • ½ teaspoon salt
  • ½ teaspoon turmeric or curry spice
  • ½ teaspoon pepper, cayenne to taste
  • 1 teaspoon garam masala
  • 8-12 ounce spinach, baby
  • ¼ cup cilantro chopped & divided

Directions
  1. Put all the ingredients except spinach and half of cilantro into an Instant Pot and cook under pressure for 10 minutes, using natural pressure release afterward.
  2. Remove chicken and add spinach.
  3. Shred chicken and place back into the soup.
  4. When spinach wilts, garnish with cilantro and serve.

Nutrition Estimate per Serving
  • Net Carbs: 10g
  • Calories: 675
  • Protein: 52g
  • Carbohydrate: 15g
  • Fat: 47g
  • Fiber: 5g

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