Created by TwisSis on March 18, 2018
Step 1: Cut each chicken breast into 4-5 segments (or use frozen tenders, thawed). Then cut each segment (or tender) into 1-inch bite-sized pieces.
Step 2: Put the chicken pieces, chicken broth, water, shallots & garlic in a soup pot, cover & simmer 45 min.
Step 3: Add the wild rice, cover again & simmer 10 min. Stir well, add the sliced mushrooms, cover again & simmer 5 min.
Step 4: Remove from heat & add the curry powder (See Note #1). Stir in the coconut milk (See Note #2).
Step 5: Taste & adjust salt & black pepper to your taste preference. Rewarm the soup, if needed. Serve immediately w/a dollop of mango chutney & fresh cilantro leaves, if using.
Step 6: NOTE #1: Curry powder can vary widely in heat level & intensity, so start by adding 1 tbsp at a time until you reach your desired taste preference.
Step 7: NOTE #2: Thai Pride is the coconut milk brand sold in Iceland. 400 ml is the volume, so it’s a tad over 13 fluid ounces in the US.