Ginger and Curry Chicken Soup
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Ginger and Curry Chicken Soup
Ginger and Curry Chicken Soup
1 (14- oz.) can chicken broth
1/4 cup sweetened, coconut shredded
3 to 4 tsp. mild curry powder, or to taste
2½ tsp. fresh ginger minced
1 tsp. lemon zest grated
1/2 to 1 tsp. jalapeño pepper, or to taste minced
1/2 tsp. salt
1 lb. red potatoes (about 3 medium) cut into 1/2-inch cubes
1 quart lowfat milk
3 chicken breast fillets boneless, skinless
into bite-size strips sliced crosswise
3 tbsp. cornstarch dissolved in 2 tbsp. water
3/4 cup frozen peas thawed
20 large fresh basil leaves thinly sliced
2 tbsp. fresh lemon juice

Celebrate the Year of the Rabbit on Feb. 3 with this Asian-inspired recipe. Courtesy of the California Milk Advisory Board

Prep: 20 minutes, Cook: about 30 minutes, Serves: 6

1. Bring broth to a boil in a large saucepan with coconut, curry, ginger, lemon zest, jalapeño and salt. Stir in potatoes; simmer over medium heat for 10 minutes or until tender.
2. Meanwhile, microwave milk in a 2-quart microwave-safe container on HIGH for 7 minutes or until hot. Cover to keep warm.
3. Stir chicken and cornstarch mixture into potatoes; cook for 3 minutes or until chicken is no longer pink. Stir in warm milk, peas and basil; simmer over medium heat for 5 minutes, stirring occasionally. Stir in lemon juice. 

Nutritional Information:
Nutrition per serving: 330 calories, 32 g protein, 8 g total fat (4 g sat.), 33 g carbohydrate, 3 g fiber, 11 g sugar, 75 mg cholesterol, 640 mg sodium, 7 points