Creamy curry chicken soup
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This cosy bowl of soup will get you through those cold winter days. For a vegetarian version simply omit the chicken, swap for cooked tofu and use vegetable stock.
Ingredients
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Curry powder
2 tsp
Fennel seeds
1 tsp, dried
Cinnamon quill
1 whole
Fresh green chilli
1 whole, deseeded, finely sliced
Light canned coconut milk
1 400ml can, (1 x 400ml can)
Chicken stock cube
1 individual, gluten-free variety, to make 700ml stock
Potato(es)
250 g, peeled, cut into 1cm pieces
Cooked skinless chicken breast
200 g, shredded
Kale
100 g, leaves, chopped
Cooked brown rice
¾ cup(s), (125g)
Fresh coriander
1 tsp, sprigs, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large pot with oil and heat over medium heat. Cook onion, stirring, for 3-4 minutes, until soft. Add garlic, ginger, curry powder, fennel seeds, cinnamon stick and half the chilli and cook, stirring, for 1 minute. Stir in coconut milk and stock and bring to a simmer. Add potato, simmer for 10 minutes or until potato is tender.
2
Remove and discard cinnamon stick. Blend soup with a stick blender until smooth. Stir in chicken, kale and rice. Simmer for 1-2 minutes, until the kale has wilted. Serve garnished with coriander and remaining chilli.
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