Best Disney Coconut Curried Chicken Soup Recipes

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COCONUT CURRY SOUP WITH CHICKEN



Coconut Curry Soup with Chicken image

The best curry soup with chicken and coconut!

Provided by NUSIA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

4 cups water
2 large bone-in chicken breasts, skin removed
1 tablespoon coconut oil
3 carrots, peeled and diced
1 onion, diced
1 red bell pepper, diced
1 cup cooked rice
3 tablespoons brown sugar
1 tablespoon curry paste
1 (14 ounce) can coconut milk
2 cubes chicken bouillon

Steps:

  • Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
  • Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
  • Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

DISNEY COCONUT CURRIED CHICKEN SOUP



Disney Coconut Curried Chicken Soup image

Make and share this Disney Coconut Curried Chicken Soup recipe from Food.com.

Provided by LibraryAuLait

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1 broiler-fryer chicken, quartered
8 ounces onions, diced
8 ounces red bell peppers, diced
2 jalapeno peppers, sliced
8 ounces potatoes, diced
8 ounces diced tomatoes, drained
8 ounces coconut milk
3 tablespoons curry powder
1 quart chicken stock
5 ounces honey
4 ounces oil
1/2 cup fresh cilantro, chopped
cayenne pepper, to taste
salt, to taste
pepper, to taste
3 ounces butter
3 ounces flour

Steps:

  • Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside.
  • Melt butter and stir in flour to make a roux and set aside.
  • Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thickened.
  • Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done.
  • Add honey and cayenne pepper. Adjust seasoning. Garnish with cilantro.

Nutrition Facts : Calories 1397.6, Fat 94.9, SaturatedFat 34.8, Cholesterol 225.4, Sodium 790.7, Carbohydrate 84.7, Fiber 7.7, Sugar 44.4, Protein 56.3

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