Wednesday, November 4, 2009

Chicken Curry Coconut Soup

large onion, chopped
small bunch of celery, sliced
4 large carrots, sliced
1 red pepper, chopped
chicken from a leftover roasted chicken - boiled in water to cover and removed from the bone + broth
3-4 tablespoons low sodium organic chicken broth paste
3-4 tablespoons red curry paste
14 oz can of chickpeas
14 oz can coconut milk
1/2 cup soy creamer

Cook vegetables for 10 minutes, stirring frequently. Add chicken, broth, pastes, and chickpeas. Cook until vegetables are tender. Add coconut milk and soy creamer and heat through. Serve with naan bread.

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