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• 5 cloves garlic, microplaned

• 1 ½ “ inch piece ginger, microplaned

• 2 dried red chilis, crushed

• 2 T. cilantro, chopped fine

• 1.5 tsp. cumin seeds

• ½ tsp. turmeric

• 1 T. lemon juice

• -

• 2 T. oil + more if needed

• ½ # chicken breast, large chunks

• ½ C. carrot, small dice

• 6 mushrooms, quartered

• 6 C. chicken stock

• 3 green onions, thinly sliced

• 1 # pasta or egg noodles, cooked

• Cilantro, to garnish

1. In a bowl, combine the garlic, ginger, crushed dried chiles, cilantro, cumin, turmeric, and lemon juice. Mix well and set aside.


2. In a large pot, add the oil and heat over medium-medium high heat. When hot, add the chicken pieces, season with salt and pepper, and brown on both sides. Remove the chicken from the pan and set aside on a plate. (If more oil is needed to get back to 2 T. add a little more). Add the carrot and mushroom and cook briefly until the carrot begin to soften. Add the mixture from step 1 and toast for about 30-45 seconds until fragrant.


3. Add the stock and the browned chicken. Bring to a boil and then reduce the heat to a simmer and gently simmer until the vegetables and the chicken are cooked. Add the green onions and cook for another 1-2 minutes. Check for seasoning of salt and pepper.

4. Place some noodles in soup bowls and ladle the soup over. Top the soup with some torn cilantro leaves.