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    You are in: Home / Recipes / Yellow Curry Chicken & Rice Soup Recipe
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    Yellow Curry Chicken & Rice Soup

    Yellow Curry Chicken & Rice Soup. Photo by Mami J

    1/2 Photos of Yellow Curry Chicken & Rice Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    LilPinkieJ's Note:

    I love rice soups. This idea came from a chicken curry pita my friend was eating.

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    Ingredients:

    Serves: 10

    Yield:

    gallon

    Units: US | Metric

    • 2 medium carrots
    • 1 medium onion, diced
    • 3 celery ribs, diced
    • 3 quarts chicken stock
    • 2 cups chicken, cooked and diced
    • 1 tablespoon yellow curry powder
    • 1 tablespoon yellow curry paste
    • 1/2 cup chicken base
    • 1 cup jasmine rice
    • 1 tablespoon Thai basil, chopped
    • 1 tablespoon butter
    • salt and pepper

    Directions:

    1. 1
      Sauté vegetables with 1 tbs butter until vegetables start to become soft.
    2. 2
      Add chicken stock and bring to a boil.
    3. 3
      Add remaining ingredients and simmer 1/2 hour on low heat.
    4. 4
      Season to taste.

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    Ratings & Reviews:

    • on November 03, 2008

      55

      I halved this recipe and added some more veggies (broccoli and zucchini) and served it with lime wedges to squeeze. I thought I'd skip the butter, but about halfway through cooking I tried it and it tasted like it needed something else. I added about a tsp of butter and it made the strong curry flavor smoother. Even my boys (3 & 5) liked it. Thank you Jess for such a good soup. For Bevy Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2011

      55

      I used this more as a base recipe and altered it to what I wanted. For the broth, I added chicken broth and 2 cans of coconut milk. I also added a tsp fish sauce, 1 tbsp sugar, ginger powder, red pepper flakes, a dash sesame oil, 2 tsp curry powder and approximately 3-4tbsp yellow curry paste. I like my curry pretty spicy. I did mine all veggies with rice. the veggies i added were bok choy, leeks, snow peas, carrots, bell pepper, celery, and baby corn. The rice I used was Jasmine Rice. This was pretty phenomenal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2009

      55

      Nice chicken soup with a lovely curry flavor. I will take another reviewer's advice and add other veggies next time - maybe straw mushrooms, zucchini, broccoli... thanks, Jess! made for PAC Spring 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Yellow Curry Chicken & Rice Soup

    Serving Size: 1 (355 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 195.2
     
    Calories from Fat 43
    22%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 11.6 mg
    3%
    Sodium 488.7 mg
    20%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.7 g
    23%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    chicken

    yellow curry paste

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