Chicken Curry Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Turmeric

  Spices, ground

  2 tbsp or 14g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Lemon juice

  Raw

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-6 minutes, stirring occasionally. Add the minced garlic, freshly grated ginger, turmeric, cayenne, salt, and pepper, and sauté for an additional minute.
2. Add the sliced bell pepper, vegetable broth, coconut milk, and chicken breast to the pot. Bring to a boil, reduce the heat to a simmer, cover, and cook for about 20 minutes or until the chicken is fully cooked.
3. Remove the chicken from the pot and shred it using two forks. Meanwhile, add the chopped kale to the pot and simmer for 3-4 minutes, or until the kale begins to wilt.
4. Return the shredded chicken to the soup and stir in the fresh cilantro, soy sauce, and lemon juice. Serve with extra chopped cilantro on top and a side of choice.