Chicken & Veggie Green Curry Soup

Chicken & Veggie Green Curry Soup- Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. Weight Watcher friendly. www.bitesofflavor.com

 

Chicken & Veggie Green Curry Soup- Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. Weight Watcher friendly. www.bitesofflavor.com

 

One pot meals are on my weekly meal plan rotation.  They are such a time saver and allow me to be super creative with the ingredients I add to the dish.  One pot meals also allow me to feed my husband and me for several days, which is awesome!  My Chicken & Veggie Green Curry Soup is Asian comfort food in a bowl!  Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice.  This is a Weight Watcher friendly recipe and each serving is 8 SmartPoints.

 

What I love about this recipe is that it’s a dish you can eat year round.  Curry is one of those things that I crave a lot… not just when it’s cold outside.  Curry dishes can be Indian or Asian.  I crave these types of cuisines often so curry is kind of my go to dish when I am craving those flavors but don’t want to spend money going out to eat.  Since I crave curry often, I always have curry powder and curry paste on hand.  For Asian curry, I use jarred curry paste, which can be found in the International/Asian section of the grocery store.  These jarred curry pastes are so convenient because you can just leave it in your refrigerator after you open the jar.  Usually, you only need a few teaspoons of the paste when cooking, so it’s great that these paste will stay fresh in the refrigerator!

 

This recipe is basically a curry, I just added a bit more liquid to make it soup.  Not only is this recipe easy to follow, it’s a one pot meal so that means LESS MESS TO CLEAN!!  This dish is a regular at my house because I can make the soup ahead of time, then pull it out of the refrigerator to heat up when I’m ready to eat.  This recipe also makes a lot so it will feed me for days… win win recipe right here y’all!!  If I want to make this vegetarian, I just sub oven roasted tofu for the chicken!

 

To a dutch oven or large pot, add onion, garlic, and jalapeno and saute until soft, about 5 minutes.  Add curry paste, mix to coat the vegetables and cook for a few minutes.

 

   

 

Add sliced chicken breast and cook for about 15 minutes.

 

 

Add potatoes, brown sugar, vegetable stock, coconut milk, fish sauce, bamboo shoots, and broccoli.   Reduce heat to simmer, cover partially and cook for about 10 minutes.

 

 

Add in diced tomato and cook for 5 minutes.  Remove from heat, add fresh lime juice, and stir.

 

Chicken & Veggie Green Curry Soup- Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. Weight Watcher friendly. www.bitesofflavor.com

 

Chicken & Veggie Green Curry Soup is Asian comfort food in a bowl!  Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice.  I like to serve my curry soup with fresh cilantro and lime wedges.  This curry is not too spicy, so it would be perfect for a beginner to curry!  Only 8 grams of fat, 5 carbs, and 8 Weight Watchers SmartPoints per serving!

 

Chicken & Veggie Green Curry Soup- Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. Weight Watcher friendly. www.bitesofflavor.com

 

I hope you enjoy these bites of flavor!

 

For Chicken & Veggie Green Curry Soup, here are my “go-to” kitchen essentials:

 

 

 

Serves 6, About 1 1/2 Cup Per Serving

Chicken & Veggie Green Curry Soup

8 SMARTPOINTS per serving

15 minPrep Time

35 minCook Time

50 minTotal Time

Save Recipe

Ingredients

  • ½ Small Red Onion
  • 1 Jalapeño (Remove seeds to make less spicy)
  • 2 Small Russet Potatoes
  • 1 ½ Pound Chicken breast
  • ½ Cup Canned Bamboo Shoots
  • 1 Head Broccoli
  • 1 Roma Tomato
  • 1 Teaspoon Olive Oil
  • 3 Teaspoons Green Curry Paste (I use Thai Kitchen Green Curry Paste)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Teaspoon Light Brown Sugar
  • 1 Cup Low Sodium Vegetable Stock
  • 1 ½ Cup Light Coconut Milk
  • 1 Teaspoon Fish Sauce
  • 2 Teaspoons Lime Juice
  • Cilantro, for garnish
  • Lime Wedges, for garnish
  • 1 ½ Cups Cooked Brown Rice

Instructions

  1. Thinly slice onion and set aside.
  2. Mince jalapeno and garlic and set aside.
  3. Peel potatoes and cut into ½ inch cubes and set aside.
  4. Slice chicken into ½ inch slices and set aside.
  5. Drain bamboo shoots and set aside.
  6. Cut broccoli into florets and set aside.
  7. Dice tomato and set aside.
  8. In Dutch oven or large pot, add one teaspoon olive oil and sauté onions for 5 minutes. Season with one teaspoon salt.
  9. Add garlic and jalapeño sauté one minute.
  10. Add curry paste, mix to coat vegetables, and cook for 1 minutes.
  11. Add chicken, season with salt and pepper, and cook for 15 minutes.
  12. Add potatoes, brown sugar, vegetable stock, coconut milk, fish sauce, bamboo shoots, and broccoli.
  13. Reduce heat to simmer, cover partially and cook for about 10 minutes.
  14. Add in diced tomato and cook for 5 minutes.
  15. Remove from heat, add fresh lime juice, and stir.
  16. Garnish each bowl with lime wedges and cilantro.
  17. Serve with ¼ cup brown rice per serving.

Notes

1/4 Cup Brown Rice per serving.

6.6.15
http://bitesofflavor.com/chicken-veggie-green-curry-soup/

Nutrition Facts
Serving Size 1/6 with 1/4 Cup Rice
Servings Per Container 6

Amount Per Serving
Calories 326 Calories from Fat 72.9
% Daily Value*
Total Fat 8.1g 12%
Saturated Fat 3g 15%
Trans Fat g
Cholesterol mg 0%
Sodium mg 0%
Total Carbohydrate 5.8g 2%
Dietary Fiber 4.9g 20%
Sugars 3.2g
Protein 30.1g 60%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

24 Comments

  1. I love curries! and I loooove soup! Cant wait to try this recipe. I subscribed to your posts… all because this looks like this will taste delish! Thank you for sharing 🙂

  2. I would love this soup! The flavors are right up my alley and it’s the perfect weather for soup right now! Yum!

  3. Lover of Thai food and green curry is my favorite. This recipes is super interesting however i might omit the chicken as I am a vegetarian

    • I could eat curry everyday! When I’m needed a break from meat, I add tofu to this recipe and omit the chicken. Thanks Anvita!

  4. This looks so delicious. I always make home made curry cos I love it so much and my daughter couldn’t eat spicy curry outside..so I have no choice than to make it at home. This is perfect as I have so much leftover chicken in the my fridge and been thinking what should I cook with it. Thank you for the idea.

    • What I love about this curry is that it really isn’t spicy, so it’s perfect for a curry beginner or someone who doesn’t like spicy food. Thank you for checking out Anmaria!

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