Chicken Curry Soup/Bowl

Chicken Curry Soup/Bowl


  • 2-3 lbs chicken tenders cut into small pieces
  • 1/2 Yellow onion chopped
  • 2 cups matchstick carrots
  • 1 yellow pepper chopped
  • 1 red pepper chopped
  • 2 zucchini chopped
  • 2 cups Broccoli chopped
  • jasmine rice


  • Make the jasmine rice according to the package directions for 4-6 servings
  • While the rice is cooking, place chicken into a large pot on low to medium heat.
  • While the chicken starts to brown, chop all of the veggies.
  • Add ginger, garlic powder and onion to the pot with the chicken. Let the chicken cook for a few minutes and then add all of the veggies.
  • Pour in coconut milk, chicken stalk, and curry paste to the pot. Stir until all ingredients are mixed together. Cook on med-high heat for 5-8 min. until all veggies and chicken are cooked through.
  • Spoon over the cooked jasmine rice in a bowl and enjoy.
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