Friday, November 11, 2011

Coconut Curry Soup

Oh. My. LOVE.
This is my new favorite soup. We’ll be eating it A LOT this soup season.
The coconut milk adds a fantastic depth to the flavor. SO GOOD!

  • 1 can Cream of Chicken Soup
  • 1 cup Water
  • 2-3 tsp. Curry Powder (I used 3 tsp.)
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1-2 lbs. chicken breasts (I used 3 frozen breasts)
  • 2 lbs. Carrots, sliced
  • 2 Yukon Gold Potatoes, cubed
  • 1 cup frozen Peas, thawed
  • 1 can Unsweetened Coconut Milk
  • 1 Red Pepper, diced
  • 1/2 cup Sliced Green Onions

Combine the chicken soup, water, curry powder, salt and pepper. Put carrots and chicken breasts in a crock pot and pour the soup mixture over the carrots and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred or cube and return to crock pot. Add remaining ingredients, cover and cook for 30 minutes on high. Potatoes should be just fork tender when ready.


{Recipe adapted from On Our Dinner Table}

Cilantro Lime Rice

My boys eat this by the pound! :)
It’s a copy-cat recipe for Chipotle’s rice (which my kids adore). It’s a keeper.

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp. salt
  • 3 tbsp. fresh chopped cilantro
  • 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt (I just used my rice cooker, and it worked perfect). Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Makes 4 servings.

{Recipe from Gina’s Skinny Recipes}