Curry Chicken Soup for Two
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This soup is great as an appetizer or snack. Because the recipe only serves two, you can add the ingredients in proportion to how many people you want to serve.
- 1/4 Pound boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 1/2 Teaspoon canola oil, divided
- 1/3 Cup chopped onion
- 1/4 Cup chopped carrot
- 1/4 Cup chopped celery
- 1/4 Cup chopped green pepper
- 1/2 Cup chopped peeled apple
- 1 Tablespoon all-purpose flour
- 1/8 Teaspoon salt
- 14 1/2 Ounces reduced-sodium chicken broth
- 2 Tablespoons tomato paste
- 1 Teaspoon curry powder
- 1/2 Teaspoon ground ginger
- 1/4 Teaspoon crushed red pepper flakes
- 1 Tablespoon minced fresh parsley
Calories Per Serving182
Folate equivalent (total)43µg11%
- 1 tablespoon canola oil
- 1 large onion, chopped
- 4-5 cloves garlic, crushed
- 3 slices fresh ginger, peeled and lightly crushed
- 3 tablespoons curry powder, preferably Madras
- ½ cup white rice
- 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
- 4 cups Homemade Chicken Broth, (see associated recipe) or reduced-sodium chicken broth
- 3 cups water
- 1 vine-ripened tomato, seeded and chopped
- Salt & freshly ground pepper, to taste
- Lemon juice, to taste
- Finely chopped fresh cilantro, or chives for garnish
Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice cook for 5 minutes longer.
Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
Shred the chicken into small strips and add to the soup along with tomato cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.
The Chicken Soup Recipes That Will Cure Your Cold
The weather changed, so we all got colds. It happens every year, but never fails to take us completely by surprise. Luckily for us, we know the cure (well, at the very least, the remedy): chicken soup. Having a few great chicken soup recipes under your belt for cold and flu season will not only help you weather it, but will also make you look like a superhero to friends in need. If anyone has ever made you chicken soup when you were sick, you know awesome it is, and how restorative it can feel.
Chicken soup may not really cure a cold, but it certainly helps. Even if you're in perfect health it tastes awfully good. That's probably why every culture on earth has a take on this warming broth, from the American South to China to Colombia to Thailand and back again. It seems the one thing we can all agree upon is that chicken soup is the best. If you have a knock-out chicken soup recipe that isn't listed here, let us know about it in the comments. We want to try every single one.
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I added carrots, onion, garlic and 1/4 cup coconut milk. YUMMY.
Good but made some changes
This turned out good, my husband and I liked it. I made a few changes. 1) I used beef stew instead of chicken 2) I added chopped onions and garlic 3) I used more curry, didn't really measure but maybe double the recipe. Also I also felt like there wasn't enoug liquid so 4) I added about a half a can of water and a beef buillion. I probably would have added more milk instead but didn't think about it until after I'd done it. Oh, I also 5) used less spinach I don't know how eight cups would have fit in there. I used maybe 4 or 5. I will make this again. I also made brown rice. My husband did say it was a lot of potatoes so maybe less of those next time. But this was a simple, easy receipt and I'm glad I found and tried it.
This was so good and I have enough for dinner again. I loved how rich and filling it all was. I will make it again.
Want to customize this soup to your liking? Feel free to:
- Make it vegetarian/vegan. Use vegetable stock and beans (such as chickpeas or white beans) in place of the chicken.
- Make it gluten-free: Instead of using the flour as a roux, feel free to make a cornstarch slurry with equal parts chicken stock (or milk) and cornstarch, and add it to the simmering soup until it reaches your desired level of thickness. (I would recommend 3-4 tablespoons or cornstarch.)
- Add greens: Fresh spinach or kale would also be delicious additions here.
- Add extra spices: This soup would also be delicious with a generous pinch of ground ginger and/or ground cinnamon added in.
- 1 14 1/2-ounce can low-salt chicken broth
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1/2 tablespoon curry powder
- 1 jalapeño chili, seeded, minced
- 4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
- 2 tablespoons fresh lime juice
- 1/4 cup chopped green onion
- 1/4 cup chopped fresh cilantro
- 1 cup freshly cooked white rice
- Lime wedges
- 1 pound chicken breast or thigh (chopped into small chunks, or whole chicken pieces)
- 2 to 3 potatoes (chopped into chunks)
- Optional: 1 to 2 medium tomatoes (chopped into chunks)
- 1/4 cup fresh coriander for garnish
- 2 tablespoons Thai curry powder or Madras curry powder or regular curry powder
- 1 bay leaf
- Optional: 1 cinnamon stick
- 1/2 to 1 teaspoon chili flakes or cayenne pepper (to taste)
- 2 shallots or 1/2 cup purple onion (diced)
- 4 to 5 cloves garlic (minced)
- 1 thumb-size piece galangal or ginger (grated)
- 1/2 cup chicken stock or broth
- 1 1/2 tablespoons ketchup or sweet tomato puree
- 1 can thick coconut milk
- 2 to 3 tablespoons fish sauce
- Optional: 1/2 teaspoon sugar
- 2 to 3 tablespoons vegetable oil for stir-frying
- 1 to 2 whole makrut lime leaves or 1 bay leaf
Chicken Khao Soi - Yellow Coconut Curry Soup
Posted By Savita
Chicken Khao Soi - A deliciously sweet and spicy Yellow Coconut Curry Soup made with homemade Thai yellow curry paste. Loaded with white meat chicken and rice (zucchini) noodles.. This flavorful soup is my low-carb take on traditional Khao Soi - a Northern Thai Yellow Curry Soup. Gluten free, dairy free, soy free, and super easy to put together.
Today's recipe is special for two more reasons: 1) It is first recipe of CDH in year 2018. 2) I'm happy to maintain my resolution and share no-carb and high-protein version of traditional Khao Soi.
Honestly, Thai yellow curry has not got as much attention world-wide as Red Curry and Green Curry. But in one line I can tell you, if you like coconut curry and like Madras curry powder? This delightful soup will make you very happy. For me highlights of this soup are: silky aromatic yellow coconut curry broth and zucchini noodles.
Khao Soi or Khao Soy is very popular street soup in North Thailand. The Khao Soi name means "cut rice" in Thai. Different version of this soup uses different preparation of noodles. Some serve this soup with fried noodles, some with egg noodles or some with wide rice noodles. My take on Khao Soi is very similar to traditional but still slightly different. In simple words, I kept this soup low in oil, carbs, and shell-fish free.
Let me share more details of my version of Chicken Khao Soi Soup:
1) Carb free Zucchini Noodles: Like I mentioned, traditional Khao Soi soup has toppings of fried (and/or regular boiled) egg noodles. Almost like crunchy element of tortilla in Chicken Tortilla Soup. When I decided to make this soup for South Beach Diet Plan. I decided to skip rice/wheat noodles completely. Instead, added spirialized zucchini noodles to give it slurp-worthy texture without carb-guilt.
2) Simple Fresh Toppings: Traditional soup has various other toppings: bean sprouts, sliced red onion, fried pork, fermented mustard greens, cilantro, lime wedges etc. I kept it simple with fresh Thai basil, red onion, leaves of cilantro, and lime wedges. Splash of lime is makes this soup delightful.
3) Soy/Shellfish Free Soup: Traditional Soup is flavored with shrimp paste. Shrimp paste is mostly added to yellow curry paste (khao soi paste). I kept my yellow curry paste shrimp/soy free. If not in paste, shrimp sauce can be added to curry broth.
So, if not shrimp, how do I keep Khao Soi Soup flavorful?
Good question! I'm glad you asked.
I cook fresh chicken with the broth until it is fork tender. That's it! Just like my Made-from-scratch Chicken Noodle Soup..Fresh chicken gives plenty of meaty chicken flavor to the soup. Makes it so aromatic and robust that fish flavor is not needed.
Please note that shrimp sauce also work as seasoning which means salt needs to be adjusted (to taste) to bring-out the flavor of coconut and curry.
Chicken Khao Soi is really Asian Chicken Noodle Soup with yellow coconut curry base broth. It is as good to sip for a cold January night (with snow and flue season) as it is to include in South Beach Diet Plan. It's low-carb veggie zucchini noodles, lean white meat chicken and low-fat coconut curry broth makes it fit, filling, and healthy soup.
Freeze or Make-Ahead:
This Khao Soi recipe yields 4 generous servings. Like I always say, for diet plan you can portion it (anyway you prefer), depending up-on point-system you using. Soup also freeze well . You can freeze soup without zucchini noodles. Zucchini tastes best when added fresh spiralized to hot coconut curry broth. Hot broth cooks zucchini perfectly al-dente. It tastes amazing with some bite as if chewing on regular egg noodles. LOVE IT!
So for carb-free diet plan days are going great. As promised, I'm adding this recipe in South Beach Diet Collection. Don't forget to pin. Are you watching Instagram for behind-the-scene stories of my carb-free days? Don't forget to share with me if you following along.
I hope you will enjoy Khao Soi as much as we did. I still have a batch of Khao Soi Paste in refrigerator. This soup will be on menu soon again.
- 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
- 2 cups cubed cooked chicken
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Healthy Request® Cream of Chicken Soup
- 1/3 cup milk
- 1/2 teaspoon curry powder
- 1/2 cup shredded white Cheddar cheese
- 2 tablespoons panko
- 1 tablespoon butter, melted
How to make homemade Chicken Noodle Casserole:
Preheat the oven to 350 degrees F (180 C).
Spray two 20 ounce oven safe baking dishes with nonstick spray. Click here for 20 ounce oven safe baking dishes.
Place the two dishes onto a baking sheet and set aside.
Boil the egg noodles according to package directions, then drain.
At the same time, heat a medium frying pan over medium heat and spray with non-stick spray.
Dice the chicken into cubes and fry until cooked through, about 5 minutes, stirring occasionally. Drain any excess liquid.
In a large bowl, combine the frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onions, melted butter, garlic powder, and Italian seasoning.
Add the chicken and cooked noodles to the mixture. Gently stir to combine everything.
Pour the mixture into the prepared baking dishes, divided evenly.
Cover the dishes with foil.
Bake 30 minutes or until heated through.
Remove from the oven, uncover and let sit 5 minutes to cool before serving.
Creamy Chicken Noodle Casserole for Two
Paleo Whole30 Chicken Curry Soup
This Paleo Whole30 Chicken Curry Soup is comfort food made healthy! Made in the Instant Pot in just 10 minutes and so flavorful! Gluten free, dairy free, and low FODMAP.
Soup season is upon us and I’ve been making weekly batches. I love the one pot, easy, get-all-your-veggies-in meals. This soup was an idea I had because my daughter loves chicken curry and would eat it every week if I made it. And I practically do. But I wanted something a little different.
This soup is so easy to make thanks to the Instant Pot, only 10 minutes of cook time- seriously! There is some chopping of veggies involved, but that doesn’t take too long at all. I even took a shortcut with the carrots and bought them pre-sliced. All the veggies can be chopped ahead of time and stored in the fridge to make it come together quickly the night-of.
I’m sure this can also be made on the stove top, I just don’t know the exact cook times. Add all the ingredients except the coconut milk and cook until the chicken is cooked through. Remove, add the coconut milk, blend a little, chop the chicken and add back in.
Can you tell how rich and creamy this soup is? Because it truly is. I removed all the chicken once it was done cooking and used an immersion blender to slightly blend up the veggies. Just a little to add creaminess, but left enough for texture and heartiness. Then I chopped the chicken and added it back in.
This soup uses garlic oil and green onion for a lot of the flavor. Also, make sure to use a curry powder that doesn’t have garlic or onion in it. Celery is a “limit” food so you can leave it out if you’re more comfortable. My husband has gotten a flare up from too much celery so now I’m more cautious with it.
You will love this soup because it is thick, creamy, and so quick to make! Perfect comfort food made healthy!
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