MADRAS CURRY SOUP
When it’s dreary and cold outside, it’s so lovely to eat a hot and steam bowl of comfort for dinner. If you are looking for a comforting meal on those cold winter days, look no further! Try this hearty and nutritious Madras Curry Soup sure to warm you down to your toes!
Course: Main Course, Soup
- 2 tbsp Olive Oil
- 3 Green Onions thinly sliced (reserve some for garnish), divided
- 3 Garlic Cloves, minced
- 2 tbsp Madras Curry Powder
- 1 tsp Ground Cumin
- 4 cans Reduced -Sodium Chicken Broth
- 2 Cups coarsley chopped chicken breast, cooked about 1 pound uncooked
- 2 Cups Shredded Carrots
- 1 Can diced Tomatoes and Chiles
- 1 Can whole-new Potatoes, drained and coarsely chopped
- 1 Can Light Coconut Milk
- 1/2 Cup Uncooked Rice
- 2 tbsp Fresh Lime Juice
- Preheat Oven to 425 F
- Warm oil in Dutch oven or large, heavy saucepan over medium-high heat.
- Stir in green onions and garlic and cook, stirring often, about 2 minutes or until wilted. Stir in Madras Curry Powder, cumin and salt, and cook, stirring for about 30 seconds.
- Add chicken broth, potatoes, coconut milk, tomatoes and chiles, chicken, carrots, and rice. Stir well and bring to a boil. Reduce heat to low, cover and simmer stirring occasionally, until rice is tender, 25 to 30 minutes.
- Stir in lime juice and cook until heated through, about 2 minutes. Spoon into deep bowls and sprinkle each with reserved green onions.