If you’re anything like me you are always cooking too much! Last month I made Coconut Curry Chicken. Well, I made it again this weekend and frequently my dinners turn into soups for lunch. I don’t usually post them, but this soup was so good it merits being made just for the soup. A real winner in my book.
Coconut Curry Rice Soup
6 chicken thighs boneless, skinless
2 cans unsweetened coconut milk
2 Tbs curry powder
2 onions diced
3 green peppers diced
2 cups cooked rice
3 cups chicken stock
Preheat the oven to 400 °F. Add the first five ingredients into an oven safe roasting pan. Roast for one hour. Remove from the oven and remove the chicken from the pot. Pull apart or cut into bite sized pieces. Heat the chicken stock and rice in a soup pot. Add the contents of the roasting pan and the cut up chicken and serve hot! So good!