Indian Curry Soup Recipes

CURRIED CHICKEN SOUP WITH PANEER

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Curried Chicken Soup with Paneer image

Steps:

Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
Divide the soup among bowls. Top with the paneer.

Nutrition Facts : Calories 510, Fat 33 grams, SaturatedFat 16 grams, Cholesterol 102 milligrams, Sodium 1102 milligrams, Carbohydrate 36 grams, Fiber 4 grams, Protein 32 grams, Sugar 7 grams

Ingredients

3 tablespoons unsalted butter
1 onion, diced
2 carrots, cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh ginger
4 teaspoons Madras curry powder
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 small bunch Swiss chard, stems and leaves chopped
1 10-ounce bag frozen cooked basmati or other long-grain rice
1 6-ounce block paneer cheese
3 cups shredded rotisserie chicken (about 12 ounces)

CURRIED CHICKEN SOUP

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Curried Chicken Soup image

Steps:

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro