Very healthy, very easy, and a very mild Curry!

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Name: Mild Curry Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: Thai
Ingredients: 8 oz. Chicken Tenderloins 6 pcs, cut into 1" pieces; 1 med. Potato diced into 1/2" pieces; 2 stalks celery sliced lengthwise and cut into 1" lengths; 1/2 cup diced tomatoes; 1/3 cup yellow onion diced medium; 1 cup chicken stock (from boullion); 1/4 cup coconut milk; 2 tsp Tarragon dried; 1 tsp Mild Yellow Curry powder (for soup) I use Rani; 1 tsp Mild Yellow Curry powder (for marinade) I use Rani; 2 tsp Turmeric ground (for marinade); 1 Tbsp EVO 'robust'; Salt to taste

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INGREDIENTS

8 oz. Chicken Tenderloins ; 6 pcs, cut into 1" pieces
1 med. Potato diced into 1/2" pieces
2 stalks celery sliced lengthwise and cut into 1" lengths
1/2 cup diced tomatoes
1/3 cup yellow onion ; diced medium
1 cup chicken stock (from boullion)
1/4 cup coconut milk
2 tsp Tarragon ; dried
1 tsp Mild Yellow Curry powder (for soup) ; I use Rani
1 tsp Mild Yellow Curry powder (for marinade) ; I use Rani
2 tsp Turmeric ground (for marinade)
1 Tbsp EVO 'robust'
Salt ; to taste

INSTRUCTIONS

Cut chicken into pieces and place in a bag, add Turmeric and 1 tsp Curry Powder

Shake to coat the chicken, then refrigerate for at least an hour

Put the EVO in your pan and heat to 175 degrees, adding onion

Saute the onion until transparent, then add 1 tsp Curry Powder

Stir and simmer for about 5 minutes, then pour in the chicken stock

Add chicken pieces and vegetables and raise temperature to 200 degrees

Simmer at a low boil for 30-40 minutes

Add Tarragon and Coconut Milk, stirring to blend

Lower heat to 175 degrees and simmer for an additional 5 minutes

Salt to taste and serve!

NOTES

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Mild Curry Chicken and Vegetable Soup

8 oz. Chicken Tenderloins 6 pcs, cut into 1" pieces
1 med. Potato diced into 1/2" pieces
2 stalks celery sliced lengthwise and cut into 1" lengths
1/2 cup diced tomatoes
1/3 cup yellow onion diced medium
1 cup chicken stock (from boullion)
1/4 cup coconut milk
2 tsp Tarragon dried
1 tsp Mild Yellow Curry powder (for soup) I use Rani
1 tsp Mild Yellow Curry powder (for marinade) I use Rani
2 tsp Turmeric ground (for marinade)
1 Tbsp EVO 'robust'
 Salt to taste

Cut chicken into pieces and place in a bag, add Turmeric and 1 tsp Curry Powder

Shake to coat the chicken, then refrigerate for at least an hour

Put the EVO in your pan and heat to 175 degrees, adding onion

Saute the onion until transparent, then add 1 tsp Curry Powder

Stir and simmer for about 5 minutes, then pour in the chicken stock

Add chicken pieces and vegetables and raise temperature to 200 degrees

Simmer at a low boil for 30-40 minutes

Add Tarragon and Coconut Milk, stirring to blend

Lower heat to 175 degrees and simmer for an additional 5 minutes

Salt to taste and serve!

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Rich curry flavors without the 'bite'
AmadorFoodie

Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 2 Servings

Calories: 79
Calories from Fat: 56 (71%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1752.2mg		60 %
Potassium 261.8mg		7 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 79

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REVIEWS

brettnleosmom

This was a very curry good soup. I had to use two cups of chicken stock in order to have enough liquid in which to boil the potatoes. I also used only one teaspoon of tarragon leaves.