Butter Chicken Soup
One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.
Ingredients:1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving
Directions:
In a large pot, bring sauce, coconut milk and chicken stock to a boil
over high heat. Reduce heat to medium. Add cauliflower. Cook,
stirring occasionally, until al dente, about 4 minutes.
Add chicken. Cook, stirring occasionally, until just cooked through,
2 to 3 minutes. Remove from heat and stir in lemon juice and half of cilantro.
Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.
Portions can be covered and refrigerated up to 5 days or frozen up to 1 month. Serves 4
