Chicken Curry Soup
Chicken Curry Soup is a comforting blend of tender chicken and vibrant vegetables in a creamy coconut broth, perfect for warming your soul on chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, minced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp curry powder
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- 2 cups fresh spinach or kale
- Juice of 1 lime
Instructions
- Chop bell peppers and carrots; mince garlic and ginger.
- In a large pot over medium heat, add oil and sauté garlic and ginger until fragrant (1-2 minutes).
- Add diced chicken breasts. Cook for 5-7 minutes until no longer pink.
- Pour in coconut milk and vegetable broth; stir well.
- Add bell peppers, carrots, curry powder, salt, and pepper. Simmer for 15-20 minutes until veggies are tender.
- Stir in spinach or kale until wilted (about 3 minutes). Squeeze lime juice before serving.
Notes
- Feel free to customize with seasonal vegetables or spices like chili flakes for extra heat.
- For a thicker consistency, let the soup simmer longer.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Find it online: https://svetb.com/chicken-curry-soup-recipe-for-comfort/