Curry Chicken Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - Skinless, boneless chicken thighs (1 lb)
02 - 1 cup red lentils
03 - Vegetable stock (4 cups)
04 - Coconut milk, full-fat (½ cup)

→ Seasonings & Aromatics

05 - 1 garlic clove, minced
06 - Minced fresh ginger (1 tbsp)
07 - 4 tsp curry powder
08 - Salt (fine sea variety)
09 - Freshly ground black pepper
10 - A squeeze of lemon (optional)

→ Foundational Veggies

11 - 1 tbsp olive oil
12 - 1 yellow onion, diced
13 - 3 carrots, chopped up
14 - 3 celery stalks, chopped

# Instructions:

01 - Warm up olive oil on medium heat, then toss in celery, carrots, and diced onion. Cook until they soften up (about 5 minutes).
02 - Add the garlic, ginger, and curry powder. Stir around for about a minute until it's nice and fragrant.
03 - Pour in the veggie broth, toss in lentils, and drop the chicken in. Sprinkle 1 tsp salt on top and raise to a boil.
04 - Turn the heat down low, cover it up, and let it stew for 30 minutes, until the lentils soften and chicken is fully cooked (165°F).
05 - Pull out the chicken, shred it with forks, and stir it back in along with the coconut milk. Taste and add more seasoning if needed.
06 - Dish it out and sprinkle some black pepper and lemon juice on top if you’d like.

# Notes:

01 - Works great in an Instant Pot—10 mins on high pressure + 10 mins natural release.
02 - Stays good in the fridge for about 3 days.
03 - Try it with rice for something different.
04 - No flour or dairy involved.

Back