1 large onion, chopped
4-5 cloves garlic, crushed
3 slices fresh ginger, peeled and lightly crushed
3 tbsp curry powder
1/2 cup white rice
2 bone-in chicken breasts, (about 1 lb)
4 cups chicken broth
3 cups water
1 tomato, chopped
salt & pepper, to taste
lemon juice, to taste
chopped cilantro, for garnish
- heat oil in a soup pot over low heat. add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 6 minutes. add curry powder and rice; cook for 5 minutes longer.
- add chicken, broth and water. Bring to a boil, then lower heat to medium. simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. transfer the chicken to a plate to cool.
- puree soup with a food processor until smooth, adding water as needed for a creamy texture. return soup to cleaned pot and heat again to a simmer.
- shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. season with salt and pepper. before serving, stir in lemon juice. garnish with cilantro or chives.