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!
Enjoy!!
Heidi
We’ve created a Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!
Looks so good 🙂
LikeLike
Thanks!
LikeLike
I didn’t eat much today and I want to crawl in that cup and devour that soup! I meant to compliment your tea cups! I have a collection and usually forget to work them into posts. Good for you, they’re always so beautiful!
LikeLike
I agree… I use tea cups for soup when I am hosting lunch parties.
LikeLike
Wow very lovely!
LikeLike
And it is so easy! It looks mouthwatering good.
LikeLike
Give it a try, I promise it will not disappoint…
LikeLiked by 1 person
What a hearty meal in a bowl. 🍓
LikeLike
Hearty and full of flavor!
LikeLiked by 1 person
Looking yummy..
http://indiafoodheaven.com
LikeLike
Is too!
LikeLike
Great Post 👍
LikeLike
Thanks!
LikeLike