Thai Coconut Curry Soup with Chicken & Chickpeas – Gluten Free
Servings 4
Calories 600kcal
Ingredients
- 2 14 oz cans of premium full fat coconut milk
- 2 tbsp red curry paste
- 1 red pepper cut into thin strips
- 2 cups vegetable broth
- 2 chicken breasts cooked & shredded
- 1 can chickpeas drained & rinsed
- 3 green onions sliced thinly on the diagonal
Instructions
- In a large pot, over medium heat, empty contents of the coconut milk and stir in the red curry paste until smooth
- Add in the thinly sliced peppers and stir well
- Pour in the broth, bring to a boil then reduce to a simmer
- Add in the shredded chicken & chickpeas and simmer for 20 minutes
- Top each serving with sliced green onions
Nutrition
Calories: 600kcal | Carbohydrates: 11g | Protein: 29g | Fat: 51g | Saturated Fat: 43g | Cholesterol: 72mg | Sodium: 633mg | Potassium: 1002mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2485IU | Vitamin C: 43.9mg | Calcium: 63mg | Iron: 8.3mg