Finely chopped fresh cilantro, or chives for garnish
Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
37 mg Cholesterol;
21 g Carbohydrates;
17 g Protein;
2 g Fiber;
176 mg Sodium;
271 mg Potassium