Curry Chicken Soup
submitted by mlh4
from NY, US
3 Tbsp. butter
2 tsp curry (red or yellow, depending on heat and flavor preference)
1 1/2 Tbsp. flour
3 cups (750 mL) chicken stock
paprika, to taste
salt, to taste
1 egg yolk
1 cup (185g) chopped cooked chicken
1/2 (90g) cup diced carrots
1/2 (90g) cup white corn
3/4 (140g) cup egg noodles, cooked
Melt butter in saucepan. Add curry powder and flour to pan. Whisk
constantly over low heat for 3 minutes. Gradually add stock, whisking
until boiling. Beat egg yolk with fork. Add to soup. Add carrots, corn
and chicken. Simmer for 15 minutes and then add noodles. Simmer for 5
more minutes or until noodles are cooked but not mushy.
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
Rec.food.recipes is moderated by Patricia D. Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.