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January 1999 Issue
A Pot on the Stove Keeps the Blues Away
by Ronda L. Halpin
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Indian-Style Chicken Soup

This delicate soup blends the familiar chicken broth and vegetables of the West with a touch of India. Lemon grass and coconut milk can both be found at most major supermarkets.
  • 2 qt. chicken broth
  • 1 qt. water
  • 1 - 12 oz. can coconut milk
  • 1 clove garlic, minced
  • 2 tsp. lemon grass
  • 2 c. frozen carrot, corn and bean blend
  • 1 ripe tomato, coarsely chopped
  • salt and pepper to taste
Combine broth, water and coconut milk in a large stock pot and place over medium heat. Add garlic and lemon grass and cook for 20 minutes. Add the frozen vegetables, tomato and seasonings and lower heat to low or medium-low and slow simmer until you achieve the desired taste. Note: To make this soup a little more hearty, add 1 cup of cooked, cubed chicken, 1 cup long-grain white rice, and 1 teaspoon of curry. The result will be a thicker soup that can be served as a main course.
  • Yields: about 3 quarts of soup
  • Preparation Time: 30 minutes, plus simmering time
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