Chicken Curry Soup
Experience the warmth of this Chicken Curry Soup, where tender chicken meets rich coconut milk and vibrant spices for a comforting bowl that soothes the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 1 cup carrots, chopped
- 1 cup bell peppers, chopped
- Juice of 1 lime
Instructions
- Prepare your ingredients by chopping vegetables and mincing garlic and ginger.
- In a large pot over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 1-2 minutes).
- Add diced chicken thighs and cook until they turn white on all sides (about 5-7 minutes), stirring occasionally.
- Stir in curry powder and chopped vegetables; cook for an additional 2-3 minutes until they soften slightly.
- Pour in vegetable broth and coconut milk; bring to a simmer over medium-high heat. Let bubble for about 20 minutes.
- Before serving, stir in fresh lime juice and adjust seasoning as desired.
Notes
- For a vegetarian option, swap chicken for tofu or chickpeas.
- Boost nutrition by adding spinach or kale.
- Customize with your favorite vegetables for added flavor.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg