Name: Chicken Curry Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Cuisine: Asian
Ingredients: 1# Shredded Chicken Meat; 1 Quart Chicken Stock; 2 Carrots, cut into cubes; 1 White Onions, sliced; 1 Eggplants, diced; 1 Potato, cut to bite-size pieces; 2 Stalks of Lemon Grass – divided; 1 Tbsp Garlic, minced; 1 Tbsp Curry Powder; 1/2 Tbsp Sea Salt; 3 Curry Leaves (optional); 1/2 Tbsp Sugar; 1/4 Tbsp Chili Flakes; 1.5 Tbsp Soy Sauce; 1 Cup Coconut Cream; 2 Tbsp Spring Onion Curls for Garnish; Mild Red Chili – sliced for garnish

Chicken Curry Soup

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This curry soup is the best pick me up for someone feeling under the weather, or for strengthening your immune system. Packed with protein,

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 3 1x
Category: Soup
Cuisine: Asian
Diet: Gluten Free

Ingredients

Units Scale

1# Shredded Chicken Meat
1 quart Chicken Stock
2 Carrots, cut into cubes
1 White Onions, sliced
1 Eggplants, diced
1 Potato, cut to bite-size pieces
2 Stalks of Lemon Grass – divided
1 Tbsp Garlic, minced
1 Tbsp Curry Powder
1/2 Tbsp Sea Salt
3 Curry Leaves (optional)
1/2 Tbsp Sugar
1/4 Tbsp Chili Flakes
1.5 Tbsp Soy Sauce
1 cup Coconut Cream
2 Tbsp Spring Onion Curls for Garnish
Mild Red Chili – sliced for garnish

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Instructions

Heat stock in a stockpot, add carrots, onions, eggplant, and 1 lemongrass stalk. Simmer 15-20 minutes.
Meanwhile, boil potatoes, once soft, strain and purée, adding some of the coconut cream as needed. Reserve.
Heat 1/4 C of oil in a saute pan, add pounded lemongrass stalk, garlic, and curry powder. Stir Fry 3-4 Minutes.
Add soy sauce, chili, sugar, salt, and a small amount of your simmering stock to the saute pan. (Stock should be added just enough to prevent sticking)
Leave saute pan to simmer for 15 minutes. This is making a flavor base and infusing your stock in the saute pan.
Strain the mixture in the saute pan into the simmering stock in the stockpot. Discard the solids.
Add curry leaves, simmer 10 minutes. Add chicken and whisk in the potato purée mixture to thicken.
Simmer 10 more minutes. Turn off the heat and add the remaining coconut cream.
Mix well and serve in bowls and garnish with lotus root chips, spring onion curls, or chili slices. I also love this soup served with a crispy baguette! You can also store this soup for up to 5 days.

Notes

To get shredded chicken, you can use the leftover chicken from making chicken stock, or purchase a cooked rotisserie chicken from your supermarket.

Nutrition

Serving Size: 8oz

Keywords: Gluten Free, Dairy Free, Soup, Easy Meals, Asian Soup, Curry, Make Ahead Meals, Lunch, Healthy

Find it online: https://thesommchef.com/chicken-curry-soup-2/