2 Servings

1 tbsp olive oil

¼ chopped onion

½ chopped red bell pepper

100 gr sliced mushrooms

1 tbsp grated fresh ginger

½ tsp garlic powder

1 tsp sea salt

pepper to taste

½ cup chopped green beans

1 tbsp curry paste

500 ml water or lean unsalted chicken broth 

350 gr cooked chicken breast in small cubes

200 ml unsweetened coconut milk

1 tbsp chopped chives

Rub the chicken with ginger, garlic, salt, pepper and curry. Refrigerate.

Heat the oil in a pot and sauté the onion for a few minutes, add bell pepper and mushrooms. Cook a few minutes. 

Now add green beans, chicken, water or broth and coconut milk. Cook 10 minutes over low heat, stirring occasionally or until chicken is cooked.

Stir in coconut milk and cubed chicken. Cook for 2 to 3 minutes or until the soup is hot.

When serving, sprinkle chives on top.

Per portion 550 gr app

Cal: 463.6 P: 61.3 F: 27.3 Cb: 10.5