Saturday, October 1, 2011

Chicken Coconut Soup with Kale and Curry

3 c. chicken broth (homemade is less salty)
1 can unsweetened coconut milk
2 Tbsp. curry powder (I like to use oriental type)
1 tsp. minced lemongrass
1 1/2 - 2 inches peeled fresh ginger (leave in large pieces for easy removal)
1 1/2 lbs. skinless, boneless chicken breasts, cut into bite-size chunks
10 oz. bag of kale, chopped
1 c. frozen, roasted corn (TJ's)
3 Tbsp. fresh lime juice
4 green onions, sliced
1/3 c. fresh cilantro, chopped

Add first 8 ingredients to crockpot.  Cook on high for 3 hours.  Remove ginger chunks.  Stir in lime juice and green onions, right before serving.  Serve over rice and sprinkle cilantro.

(this is GREAT for hungry kids, especially after swim practice)

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