Name: Creamy Chicken Curry Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Curry powder - 1 ½ teaspoons; Ground turmeric - 1 teaspoon; Cayenne pepper, or to taste - ½ teaspoon; Smoked paprika - 1 teaspoon; Garam masala - 1 teaspoon; Ground cumin - 1 teaspoon; Extra-virgin olive oil - 2 tablespoons; Chopped onion - 1 cup; Garlic, minced - 6 cloves; Minced fresh ginger - 2 teaspoons; Chicken stock - 3 cups; Salt and ground black pepper to taste - 3 cups; Cubed russet potatoes - 1 cup; Chopped carrots - 2 cups; Chicken breast tenderloins, cooked, fried - 2 cups; Nuts, coconut milk, canned (liquid expressed from grated meat and water) - 1 (13.5 ounce) can; Frozen French-cut green beans - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Curry Soup

1. Curry powder - 1 ½ teaspoons

2. Ground turmeric - 1 teaspoon

3. Cayenne pepper, or to taste - ½ teaspoon

4. Smoked paprika - 1 teaspoon

5. Garam masala - 1 teaspoon

6. Ground cumin - 1 teaspoon

7. Extra-virgin olive oil - 2 tablespoons

8. Chopped onion - 1 cup

9. Garlic, minced - 6 cloves

10. Minced fresh ginger - 2 teaspoons

11. Chicken stock - 3 cups

12. Salt and ground black pepper to taste - 3 cups

13. Cubed russet potatoes - 1 cup

14. Chopped carrots - 2 cups

15. Chicken breast tenderloins, cooked, fried - 2 cups

16. Nuts, coconut milk, canned (liquid expressed from grated meat and water) - 1 (13.5 ounce) can

17. Frozen French-cut green beans - 1 cup

How to cook deliciously - Creamy Chicken Curry Soup

1. Stage

Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.

2. Stage

Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.

3. Stage

Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.