Curried Chicken Soup

Recipe by Chef Nigel
printable version

Serves 4

Ingredients

1 Tbl. vegetable oil

1/2 onion, chopped finely

2 cloves garlic, minced

1 Tbl. curry powder

1l roughly chicken stock

1 (14-oz.) can coconut milk (available in grocer's Asian section)

2 Tbl. soy sauce

1 tsp. sugar

1 cup sliced mushrooms

1/2 lb. boneless skinless chicken breasts, cut into small cubes

1 tomato, cut into small cubes

Juice of 1 lime

Salt

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add curry powder and sauté 2 more minutes. Add broth, coconut milk, soy sauce, and sugar. Bring to a boil. Reduce heat to a simmer and add chicken and mushrooms. Simmer covered, until chicken is cooked through, about 10 minutes. Add tomato, lime juice, and salt to taste; simmer 5 more minutes.

Top with fresh ripped cilantro.