Curry Chicken Soup (Print Version)

# Ingredients:

→ Core Ingredients

01 - 1 yellow onion
02 - Chopped carrots (3)
03 - 3 celery stalks, diced
04 - 1 tablespoon of olive oil

→ Flavor Boosters

05 - 1 minced garlic clove
06 - Minced fresh ginger (1 tablespoon)
07 - 4 teaspoons curry powder
08 - Sea salt, to taste
09 - Ground black pepper, as needed
10 - Lemon juice for garnishing

→ Main Ingredients

11 - 1 lb boneless, skinless chicken thighs
12 - 1 cup red lentils
13 - 4 cups vegetable stock
14 - ½ cup canned coconut milk (full-fat)

# Instructions:

01 - Warm up the olive oil in a large pot, toss in the onion, celery, and carrots, and stir around for about 5 minutes till they soften.
02 - Add the garlic, ginger, and curry powder to the pan, stirring for about a minute till fragrant.
03 - Pour in the broth, stir in the lentils, lay the chicken on top, sprinkle on a teaspoon of salt, and let it come to a boil.
04 - Lower the heat, cover, and let it gently cook for 30 minutes until the lentils soften and the chicken hits 165°F internally.
05 - Move the chicken out, shred it up using two forks, then put it back into the pot with the coconut milk, tasting and adjusting seasoning as needed.
06 - Dish it up with a squeeze of lemon juice and a sprinkle of black pepper if you'd like.

# Notes:

01 - You can use an Instant Pot: cook 10 minutes on high pressure, then naturally release for another 10.
02 - Store leftovers in the fridge for up to 3 days.
03 - Try serving it over rice for a change.
04 - This doesn't need any dairy or flour.

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