Ingredientes para Chicken Coconut Curry Soup A K A Easy Mulligatawny
- Whole Boneless Skinless Chicken Breast
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- Onion
- 2 tablespoons curry powder (blend of Madras and Caribbean recommended)
- Gingerroot
- 2 cloves garlic, minced
- Ground Cumin
- 2 chicken stock cubes
- 8 cups water
- 1 (13.5 oz) can full-fat coconut milk, shaken well
- 1 teaspoon salt (or to taste)
- Fresh Ground Pepper
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Cómo preparar Chicken Coconut Curry Soup A K A Easy Mulligatawny
- In a large pot, combine 8 cups of water, 2 chicken stock cubes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil over high heat.
- Add 1.5 lbs of diced chicken and reduce heat to medium. Simmer for 10 minutes.
- Add 2 diced potatoes, 2 diced carrots, and 1 chopped onion.
- Simmer for 20 minutes, or until vegetables are tender.
- Stir in 2 tablespoons curry powder, 1 inch grated fresh ginger, 2 minced garlic cloves, and additional salt and pepper to taste.
- Reduce heat to low and simmer for 10 minutes.
- Once the potatoes are tender, remove from heat and stir in 1 (13.5 oz) can of full-fat coconut milk (shaken well).
- Carefully use a hand blender to puree the soup until smooth and creamy.
- (Optional) Stir in 1/2 - 1 teaspoon chili powder for extra heat.
- Serve hot over cooked basmati rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
24g
Fat
44g
Carbs
7g
