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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a very simple & satisfying soup with a lot of flavors & textures. I knew I had to enter it into RSC#8 when my usually picky 9yo dd requested the leftovers for breakfast!!! Cook time *does* include coconut prep time for which instructions are included below. Ingredients:
2 tablespoons oil |
1 onion, chopped |
1 (28 ounce) can tomatoes, whole, peeled & squished with your hand |
2 (14 ounce) cans chicken broth |
1 lb chicken breast, boneless, skinless & diced |
2 tablespoons curry paste |
2 sweet bell peppers, any color, diced |
1 cup cooked brown rice |
1/2 cup fresh coconut, cut into 1/4-inch dice |
reserved coconut juice |
Directions:
1. Saute the chicken & onion in the oil.
2. Add the remaining ingredients.
3. Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
4. **To prepare fresh coconut: Preheat oven to 350°F Use a Philips screwdriver to poke holes in 2 of the 3 'eyes' of the coconut. Set on a measuring cup to drain the liquid ( juice ) while the oven is preheating. A few shakes help. When drained, place in oven for 15 minutes. Strain liquid to remove any debris & reserve liquid - it could be anywhere from 1/2c to 1 cup or more. After 15 minutes, remove coconut from ovem & crack on hard surface. Use a strong spoon or similar device to pry nutmeats from outer husk. Use a vegetable peeler (or paring knife) to remove brown layer from the nutmeats. Rinse & use as desired.
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