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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.

Mary Drennen
Recipe by Cooking Light January 2013

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Recipe Summary

hands-on:
28 mins
total:
55 mins
Yield:
Serves 6 (serving size: about 1 1/3 cups soup and 2 teaspoons yogurt mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

302 calories; fat 13.6g; saturated fat 5g; sodium 402mg.
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