Sopa De Frango E Coco (chicken And Coconut Soup)
Sopa de Frango e Coco, or Chicken and Coconut Soup, is a popular dish in East Timor cuisine. This creamy and flavorful soup is perfect for a comforting meal on a chilly day.
Ingredients
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup coconut milk
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp chopped cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the diced chicken and cook until browned.
- Stir in the red bell pepper, turmeric, and cumin.
- Pour in the coconut milk and chicken broth. Bring to a simmer.
- Season with fish sauce, salt, and pepper. Simmer for 30 minutes.
- Serve the soup hot, garnished with chopped cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Stirring spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Sopa de Frango e Coco is best served with a side of steamed rice or crusty bread.
Tips & tricks
For a spicier kick, add a chopped chili pepper to the soup.
Cost
$15