Gingery Coconut Chicken Soup

🥘 Ingredients

• carrots
  12 oz
• chicken breast strips
  20 oz
• chicken stock concentrate
  4 unit
• coconut milk
  2 unit
• cooking oil
  2 tsp
• curry powder
  2 tbsp
• farro
  1.5 c
• ginger
  2 thumb
• lime
  2 unit
• paper towels
• pepper
• salt
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, peel, and dice carrots into 1/2-inch pieces. Peel and mince or grate ginger . Zest and quarter lime .

   carrots: 12 oz, ginger: 2 thumb, lime: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add carrots; season with 1/4 tsp salt (1/2 tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. Add ginger; cook, stirring, until fragrant, ⏱️ 30 seconds .

   cooking oil: 2 tsp, salt
3. 

   3

   Pat chicken breast strips dry with paper towels . Add chicken and a drizzle of oil to the pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Season with curry powder , 1/4 tsp salt (1/2 tsp for 4 servings), and pepper . Stir until evenly coated.

   chicken breast strips: 20 oz, paper towels, curry powder: 2 tbsp, pepper
4. 

   4

   Add farro (using 1/2 cup; for 4 servings, use 1 cup; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, ⏱️ 1 minute . Stir in chicken stock concentrate and 2 1/2 cups warm water (4 cups for 4 servings), scraping up any browned bits from bottom of pot. Season with a big pinch of salt. Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until farro is tender and flavors meld, 25-30 minutes.

   farro: 1.5 c, chicken stock concentrate: 4 unit
5. 

   5

   Thoroughly shake coconut milk in container before opening. Stir in sweet Thai chili sauce and 1 tsp sugar (2 tsp for 4 servings). Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.

   coconut milk: 2 unit, sweet Thai chili sauce: 2 oz, sugar: 2 tsp
6. 

   6

   Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side.