Gingery Coconut Chicken Soup

🥘 Ingredients

• black pepper
  ⅛ tsp, ⅛ tsp
• carrots
  2 pieces
• chicken breast strips
  12 oz
• chicken stock concentrate
  2 units
• coconut milk
  1 can
• cooking oil
  1 tbsp
• curry powder
  1 tsp
• farro
  ½ cup
• ginger
  1 piece
• lime
  1 piece
• salt
  ¼ tsp, ¼ tsp, ¼ tsp, ¼ tsp
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, peel, and dice carrots into ½-inch pieces. Peel and mince or grate ginger . Zest and quarter lime .

   carrots: 2 pieces, ginger: 1 piece, lime: 1 piece
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add carrots and season with salt . Cook, stirring occasionally, until slightly softened ⏱️ 5 minutes . Add ginger and cook, stirring, until fragrant ⏱️ 30 seconds more.

   cooking oil: 1 tbsp, salt: ¼ tsp
3. 

   3

   Pat chicken breast strips dry with paper towels. Add chicken and a drizzle of cooking oil to the pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 5 minutes . Season with curry powder , salt , and black pepper . Stir until evenly coated.

   chicken breast strips: 12 oz, curry powder: 1 tsp, salt: ¼ tsp, black pepper: ⅛ tsp
4. 

   4

   Add farro to the pot with the chicken mixture. Cook, stirring ⏱️ 1 minute . Stir in chicken stock concentrate and 2 ½ cups warm water, scraping up any browned bits from the bottom of the pot. Season with a big pinch of salt . Cover the pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender ⏱️ 30 minutes .

   farro: ½ cup, chicken stock concentrate: 2 units, salt: ¼ tsp
5. 

   5

   Thoroughly shake coconut milk in container before opening. Stir in coconut milk, sweet thai chili sauce , and sugar . Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld ⏱️ 5 minutes .

   coconut milk: 1 can, sweet thai chili sauce: 2 tbsp, sugar: 1 tsp
6. 

   6

   Stir in juice from two lime wedges. Season with salt and black pepper to taste. Divide soup between bowls, sprinkle with lime zest, and serve with remaining lime wedges on the side.

   salt: ¼ tsp, black pepper: ⅛ tsp