Curried Chicken And Coconut Soup

• 1/2 lb long-grain rice
• 1 2/3 lb chicken breasts
• 1/2 tsp ground coriander
• 2 None bay leaves
• 1-2 tsp curry powder
• 1 1/4 cup pineapple juice
• 1/2 cup coconut milk
• 2/3 lb carrots, peeled and thinly sliced
• 1 lb broccoli, cut into small florets
• 1-2 tbsp oil
• 1/3 lb fresh shiitake mushrooms
• 6 sprigs fresh cilantro, leaves picked

1. Cook the rice in boiling salted water according to the package directions. Put the chicken, coriander, bay leaves, curry powder, pineapple juice, coconut milk and 5 cups water in a pot. Season to taste, cover, and bring to a boil over medium heat. Simmer for around 15 mins then add the rice, carrots and broccoli, bring back to a boil and continue simmering for 10 mins.
2. Meanwhile, heat the oil in a pan, add the shiitake mushrooms and saute briefly, stirring. Add the mushrooms to the soup along with most of the cilantro leaves. Season to taste and serve garnished with the remaining cilantro leaves and sprinkled with curry powder.

longgrain rice, chicken breasts, ground coriander, bay leaves, curry, pineapple juice, coconut milk, carrots, broccoli, oil, fresh shiitake mushrooms, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/17167 (may not work)