Tandori Chicken Soup

Ingredients

  • 2 - cup, Light Coconut Milk

  • 1 - cup, Catsup

  • 16 - oz, Chicken Breast, Boneless, skinless, Random Cooked

  • 1 - medium (2-1/2" dia), Onions, raw Diced

  • 5 - clove, Garlic, raw Minced

  • 3 - stalk, medium (7-1/2" - 8" long), Celery, raw Chopped fine

  • 1 - oz, Ginger root, raw grated

  • 2 - tbsp, Olive Oil, Extra Virgin

  • 3 - tsp, whole, Spices, cumin seed

  • 1 - tbsp, Spices, onion powder

  • 1 - tbsp, Spices, garlic powder

  • 1 - quart, Water, tap, municipal

  • 4 - 0.75 tsp , Base, Chicken, Low Sodium, Minor's

  • 2 - cup, Tomato products, canned, purée, with salt added

  • 1/2 - cup 8 fl oz, Water, tap, municipal

  • 2 - tbsp, Cornstarch

Method

  1. Mix the coconut milk and ketchup.
  1. Use just enough to marinate chicken breasts. Reserve remainder.
  1. Cook the chicken in a preheated 350 degrees F oven to 145F.
  1. Then broil to done, 165F, to blacken slightly.
  1. While chicken is cooking, sauté the onion, garlic, celery and ginger in hot oil.
  1. Stir in the cumin, onion powder and garlic powder. Continue to sauté until the flavors have bloomed.
  1. Add the water, chicken base and remainder of the ketchup and coconut mixture and tomato puree.
  1. Bring to a boil. Add the diced, cooked chicken. Simmer 20 minutes.
  1. Tighten to desired consistency with a water and cornstarch slurry.