Curried Chicken Soup

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black
• 1 pound chicken thighs bone-in
• 2 tablespoons canola oil 
• 1 cup carrots chopped
• 1  chicken breast half bone-in
• 3 cups chicken stock see unsalted (such as Swanson)
• 3  cilantro sprigs fresh
• 3 tablespoons madras curry powder 
• 2 teaspoons cilantro leaves fresh chopped
• 0.5 inch ginger fresh peeled
• 1 tablespoon garlic fresh minced
• 0.5 teaspoon kosher salt 
• 14 ounce coconut milk light canned
• 0.5 teaspoon juice of lime fresh
• 0.3 teaspoon lime rind grated
• 0.3 cup yogurt plain 2% greek-style reduced-fat
• 2 cups onion chopped
• 3  parsley sprigs fresh
• 1  serrano chile 
• 1 cup water 

Equipment

• frying pan
• dutch oven
• cheesecloth

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
4. Add onion and carrot to pan; saut 10 minutes.
5. Add garlic; saut 1 minute.
6. Place herb sprigs, ginger, serrano chile, and bay leaves on cheesecloth. Gather edges; tie securely.
7. Add sachet to pan. Stir in curry powder; saut 20 seconds.
8. Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally.
9. Remove from heat; discard sachet.
10. Combine yogurt, chopped fresh cilantro, lime rind, and fresh lime juice.