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Yellow Curry Chicken & Rice Soup

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“I love rice soups. This idea came from a chicken curry pita my friend was eating.”
READY IN:
1hr
SERVES:
10
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 cup chicken base
  • 1 cup jasmine rice
  • 1 tablespoon Thai basil, chopped
  • 1 tablespoon butter
  • salt and pepper

Directions

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

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