Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!


Monday, March 10, 2014

Chicken Curry Soup

Typically I leave meat out of my recipes because my boyfriend is a vegetarian but this dish is just for me so I decided to add some meat. Today I decided to make a chicken curry soup because soup is always tastes better the next day making this a perfect healthy dish to bring to work for lunch. This soup was super quick and easy and tastes amazing!! I didn't have all of the ingredients I wanted for this soup like lime and cilantro so I went with what I had. I added a few extra yummy fixins to the recipe below so you can add them if you would like, but if not the soup taste amazing either way.

Ingredients
2 tbs coconut oil
2 chicken breast or tenders, cut into cubes
3 cups chicken broth
1 can coconut milk

1 tsp fish sauce
1/2 large yellow onion, diced
2 garlic cloves, diced
1 tbs ginger, minced
1 tsp basil, chopped
1 tsp coriander
1 tsp turmeric
1 tsp curry powder 
1 pinch salt

1/2 red bell pepper, cut into small strips
2 carrots, peeled and cut into thin ovals
1 celery stalk, chopped

Other Yummy Fixins
cilantro, chopped
lime juice
snap peas
green onions
potato
tofu (in place of chicken)

Heat the coconut oil in a large pot until it melts then add in the garlic, onion and ginger until the become fragrant. Next add in the basil and the rest of the seasonings and saute for 1 minute then add in the chicken, tossing to coat the meat. Once the chicken looks like it is almost cooked add in the broth, coconut milk, fish sauce and the vegetables. Cover and let cook on medium/low for 10-15 minutes. 

Serve warm as is or over rice.