Curry Chicken Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion
-
3
medium
carrots, chopped
-
3
stalks
celery, chopped
-
1
clove
garlic, minced
-
1
tablespoon
freshly minced ginger
-
4
teaspoons
curry powder
-
4
cups
vegetable broth
-
1
cup
red lentils
-
1
pound
boneless & skinless chicken thighs
-
½
cup
full-fat coconut milk
-
1
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
-
to taste
squeeze of fresh lemon juice
Instructions
- Heat olive oil in a skillet over medium-high heat and sauté onion, carrot, and celery until softened.
- Add garlic, ginger, and curry powder, stirring until fragrant.
- Pour in vegetable broth and add lentils, then place chicken thighs directly into the broth.
- Season with salt, bring to a boil, then reduce heat to a simmer and cover.
- Cook until lentils are tender and chicken is cooked through, about 30 minutes.
- Remove chicken, shred it with forks, and return to the pot.
- Stir in coconut milk and adjust seasoning as needed.
- Serve with black pepper and a squeeze of lemon juice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
290
Total fat
10g
Total carbohydrates
27g
Total protein
24g
Sodium
737mg
Cholesterol
72mg
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