Ginger and Curry Chicken Soup

Name: Ginger and Curry Chicken Soup
Ingredients: – 1 can (14 oz.) chicken broth; – 1 cup sweetened, shredded coconut; – 3 - 4 teaspoons mild Indian curry powder (to taste); – 2 1/2 teaspoons minced fresh ginger; – 2 teaspoons sugar; – 1 teaspoon grated lemon zest (colored outer peel); – 1/2 - 1 teaspoons minced jalapeno pepper (to taste); – 1/2 teaspoon salt; – 1 pound red potatoes (about 3 medium), cut into l/2-inch cubes; – 1 quart 2% Real California milk; – 3 half boneless chicken breasts, skinned and sliced crosswise into thin strips; – 3 tablespoons tablespoons cornstarch dissolved in 2 tablespoons water; – 1 package (10 oz.) frozen peas, thawed; – 20 large fresh basil leaves, thinly sliced; – 2 tablespoons fresh lemon juice

www.realcaliforniamilk.com

Savor a flavorful Ginger and Curry Chicken Soup packed with sweet coconut and creamy Real California milk for a comforting, wholesome meal.

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Ingredients

– 1 can (14 oz.) chicken broth
– 1 cup sweetened, shredded coconut
– 3 - 4 teaspoons mild Indian curry powder (to taste)
– 2 1/2 teaspoons minced fresh ginger
– 2 teaspoons sugar
– 1 teaspoon grated lemon zest (colored outer peel)
– 1/2 - 1 teaspoons minced jalapeno pepper (to taste)
– 1/2 teaspoon salt
– 1 pound red potatoes (about 3 medium), cut into l/2-inch cubes
– 1 quart 2% Real California milk
– 3 half boneless chicken breasts, skinned and sliced crosswise into thin strips
– 3 tablespoons tablespoons cornstarch dissolved in 2 tablespoons water
– 1 package (10 oz.) frozen peas, thawed
– 20 large fresh basil leaves, thinly sliced
– 2 tablespoons fresh lemon juice