Caribbean Chicken Soup Recipes

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CARIBBEAN CHICKEN SOUP



Caribbean Chicken Soup image

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.

Provided by Elmotoo

Categories     Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Saute the chicken & onion in the oil.
  • Add the remaining ingredients.
  • Simmer 10 minutes to allow the flavors to meld & the peppers to soften.
  • **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.

Nutrition Facts : Calories 448.6, Fat 23.2, SaturatedFat 7.5, Cholesterol 72.6, Sodium 741.8, Carbohydrate 28.7, Fiber 6.7, Sugar 9.2, Protein 32.4

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