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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Classic chicken noodle soup is amped up with the addition of Madras curry powder, cilantro, fresh ginger and a serrano chile, resulting in bowlfuls of high-flavored Curried Chicken Soup. Ingredients:
2 tablespoons canola oil |
1 bone-in chicken breast half, skinned |
1 pound bone-in chicken thighs, skinned |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 cups chopped onion |
1 cup chopped carrot |
1 tablespoon minced fresh garlic |
3 fresh parsley sprigs |
3 fresh cilantro sprigs |
1 (1/2-inch) piece peeled fresh ginger |
1 serrano chile, pierced |
2 bay leaves |
3 tablespoons madras curry powder |
3 cups unsalted chicken stock (such as swanson) |
1 cup water |
1 (14-ounce) can light coconut milk |
1/4 cup plain 2% reduced-fat greek-style yogurt |
2 teaspoons chopped fresh cilantro |
1/4 teaspoon grated lime rind |
1/2 teaspoon fresh lime juice |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. Add onion and carrot to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, ginger, serrano chile, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan. Stir in curry powder; sauté 20 seconds.
3. Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet. Combine yogurt, chopped fresh cilantro, lime rind, and fresh lime juice.
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