Wednesday, April 13, 2011

Chicken Curry Soup

Sense of Home

Chicken Curry Soup
~From the Sense of Home kitchen; adapted from Bon Appetit, August 1993~
Serves 4

2 cups chicken stock
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 Fresno chili pepper, minced
2 cups cooked, chopped chicken
1 tablespoon fresh lime juice

For Garnish:
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Bring chicken stock, coconut milk, curry powder, and chili to a simmer in a heavy medium-sized pot  over medium heat. Simmer for 10 minutes, add chicken and continue to simmer as chicken warms and flavors blend, about 5 minutes.  Mix in lime juice; season with salt and pepper.

Spoon rice into individual soup bowls, ladle soup over rice and garnish with green onion and cilantro.  Serve lime wedges separately.

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