Add 1 c of the hot broth to the lemon and egg mixture while stirring constantly.  Turn the stove off and add the mixture back into the soup. Stir well. 

Thinly slice the chicken and add to the soup.  Add the coconut milk, salt, and cilantro. 

Stir and heat over low heat.
 
(I transferred it to a crock pot for transporting) 

Problems

Overcooking
Spices- Don't overcook the spices, they will become bitter.

Coconut Milk- Don't boil the coconut milk, it will have a poor taste.

Fresh Ingredients- Don't cook the lemon juice or cilantro for very long, they loose their fresh flavor pretty quickly.

Chicken- The chicken will be dry and tough if overcooked.  Follow the instructions and you shouldn't have a problem.

Chicken Curry Soup
serves 4-6

1 T olive oil
2 chicken breasts (about 1 pound)
1/2 t kosher salt
1/4 t fresh ground pepper

1 T olive oil
2 jalepenos
3 cloves garlic
1/4 t cayenne pepper
1/2 t ground coriander
1/2 t ground cumin
1/4 t mustard seeds
3 T lemon juice
2 large eggs
5 c low-sodium chicken broth
1/2 - 1 c orzo (depending on how thick you want it)

1 can (13.5 oz) coconut milk
1/2 - 1 t kosher salt
1/2 bunch cilantro

Shrimp Variation
1/4 c fresh lime juice
1/4 c olive oil
3/4 t kosher salt
1 lb raw shrimp, deveined and shelled

1.  Rinse chicken and pat dry with a paper towel.  In a plastic bag mix the olive oil, salt, and pepper.  Add the chicken and coat evenly with the mixture.  Let sit (1)15 minutes at room temperature or up to 8 hours in the refrigerator.

2.  Seed and remove the ribs from the jalapeno.  Cut into eight pieces.  Crush the jalapeno and garlic through a garlic press.  Measure the cayenne, coriander, cumin, and mustard seeds.  (2)Set all aside.  Chop the cilantro and set aside.  Squeeze and measure the lemon juice and eggs into a medium bowl.  Stir well and set aside. 

3.  Heat 1 T olive oil in a large skillet over medium/high heat.  Add chicken breasts and sear one minute or until lightly browned.  Turn the chicken over and sear the other side an additional minute or so.  Turn the heat down to low/medium.  Turn chicken over again, cover and cook 5 minutes.  Flip and finish cooking if it’s not done.  Set aside to rest before cutting.  Save the pan drippings.

4.  Reheat the pan used for the chicken over medium heat.  Add 1 T olive oil, the crushed garlic and jalapeno, and the measured spices.  Cook until garlic is fragrant 20-60 seconds.  Do not burn!  Burnt garlic will ruin the dish.  Start over if it burns.  Add the chicken broth, stir well and bring to a boil over high heat.

5.  Add the orzo and reduce heat to medium.  Cover and cook 6-7 minutes.  The orzo should be a little hard in the center.  It will soften as it sits in the hot soup.

6.  Add 1 c of the hot broth (3)to the lemon and egg mixture while stirring constantly.  Turn the stove off and add the mixture back into the soup. Stir well. 

7.  Thinly slice the chicken and add to the soup.  Add the coconut milk, salt, and cilantro.  Stir and heat over low heat.  Serve hot.

Shrimp Variation
1.  Make the marinade.  Cut limes and squeeze juice into a food processor or cup of an immersion blender.  Pick out any seeds.  With the machine running, add the olive oil in a slow steady stream.  Process until completely and emulsified, about 15 seconds.  Add salt and blend a few seconds more.  Pour marinade into a large plastic bag. 

2.  Rinse shrimp and remove the tails.  Set on several paper towels to dry.  Dry well.  Add to the bag with the marinade.  Evenly coat the shrimp.  Marinate 15 minutes at room temperature or up to four hours in the refrigerator. 

3.  Heat grill to high.  Heat 5-10 minutes.  Place the grill basket on the grill a few minutes before adding the shrimp.  Add shrimp and spread evenly.  Keep heat on high and cover with the lid.  Shrimp cooks very fast so don't leave it unattended for long.  Stir after 3-4 minutes, then every minute or so until it's pink.  When shrimp turns pink it is done all the way through.  Remove from grill and let sit 5-10 minutes.  Chop into fairly small pieces.  Add to the soup right before serving.

Make Ahead Tips

Spices- I measure a large amount of the cayenne, coriander, and cumin and keep it in a plastic bag in my pantry.  Just measure 1 1/4 t of it for this recipe.

Chicken- follow the marinating and cooking instructions.  Slice and refrigerate chicken up to 2 days.

Broth-  Follow the instructions through step 4, adding the broth.  Wait to prepare the egg and lemon mixture and chop the cilantro.  Refrigerate up to 2 days, or keep on a low simmer for the day.  Prepare the rest 20 or so minutes before serving.   

Notes

1. It is important to marinate the chicken in the olive oil for at least 15 minutes. It will make the chicken much more tender, which is especially important if you are cooking it on the stove.  Marinating longer than 8 hours can make it mushy.

2. I like to pre-measure the ingredients so they are all ready to be added when I need them. It's frustrating to have some the spices cooking or burning while your trying to measure the rest.

3.  Adding the hot broth to the lemon and egg mixture tempers it so the eggs won't curdle.  If the mixture is added directly to the hot soup, it often curdles.