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Ginger and Curry Chicken Soup

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Ingredients:

– 1 can (14 oz.) chicken broth – 1 cup sweetened, shredded coconut – 3 - 4 teaspoons mild Indian curry powder (to taste) – 2 1/2 teaspoons minced fresh ginger – 2 teaspoons sugar – 1 teaspoon grated lemon zest (colored outer peel) – 1/2 - 1 teaspoons minced jalapeno pepper (to taste) – 1/2 teaspoon salt – 1 pound red potatoes (about 3 medium), cut into l/2-inch cubes – 1 quart 2% Real California milk – 3 half boneless chicken breasts, skinned and sliced crosswise into thin strips – 3 tablespoons tablespoons cornstarch dissolved in 2 tablespoons water – 1 package (10 oz.) frozen peas, thawed – 20 large fresh basil leaves, thinly sliced – 2 tablespoons fresh lemon juice

Directions:

In a 4-quart saucepan, bring broth to boil with coconut, curry, ginger, sugar, lemon zest, jalapeno, and salt. Stir in potatoes; simmer over medium heat 8 to 10 minutes or until just tender. Meanwhile, in a 2-quart microwaveable measuring cup or dish, cook Real California milk in microwave on high about 9 minutes or until hot; cover to keep warm*. Stir chicken and cornstarch mixture into potatoes; cook 3 minutes or until chicken is no longer pink. Stir in heated Real California milk, peas, and basil; simmer over medium heat 5 minutes, stirring occasionally. Stir in lemon juice.

Makes 10 cups/6 servings

*Milk may be heated on the stove in a 2-quart saucepan over medium heat, stirring frequently until heated through.

Nutritional Breakdown Per Serving:

Calories: 300

Percent of calories from fat: 17

Fat: 6 g

Cholesterol: 46 mg

Sodium: 396 mg

Carbohydrates: 38 g

Protein: 25 g

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