Curried Chicken or Tofu Soup
Curried Chicken Soup with Rice
Preparation time: About 20 minutes
Microwaving time: 21 to 23 minutes
Standing time: 3 minutes
If you cook this soup in a tureen or decorative casserole dish, it’s ready to go to the table the instant you take it from the microwave. To dress up individual portions, offer condiments at the table.
1 tablespoon butter or margarine
1 small onion, chopped
2 teaspoons curry powder
1/2 teaspoon ground ginger
1 whole chicken breast (about 1 lb.), skinned, boned, and cut into 1/2-inch cubes (vegetarians can replace with tofu)
2 cans (141/2 oz. each) regular-strength chicken broth
2 cups frozen peas, thawed
1 medium-size Red Delicious apple, cored and diced
1 teaspoon sugar
2 tablespoons chopped fresh cilantro (coriander)
Condiments (suggestions follow)
Place butter in a 3 1/2- to 4-quart microwave-safe casserole or soup tureen. Microwave, uncovered, on HIGH (100%) for about 30 seconds or until melted. Stir in onion, curry powder, and ginger. Cover and microwave on HIGH (100%) for 4 minutes. Stir in chicken, cover, and microwave on HIGH (100%) for 6 minutes. Stir in broth, peas, apple, and sugar. Cover and microwave on HIGH (100%) for 10 to 12 minutes or until bubbly, stirring every 4 minutes. Let stand, covered, for 3 minutes; then garnish with cilantro. Offer condiments to add to individual servings. Makes about 4 servings.
Condiments. Offer individual bowls of hot cooked rice, salted roasted almonds, raisins, and sweetened or unsweetened shredded coconut.
