Coconut Curry Chicken Soup Recipe
Creamy coconut milk, tender chicken, veggies, and warm spices combine to make an unforgettable Thai chicken soup!
Equipment
Ingredients
- 1 Tbsp coconut oil
- 1 ½ pounds boneless skinless chicken breast, cubed
- 1 tsp salt
- ½ tsp black pepper
- 1 small onion diced
- 2 large carrots peeled and diced
- 1 red bell pepper diced
- 1 Tbsp brown sugar
- 1 tsp fresh ginger
- 1 ½ tsp curry powder
- ½ tsp coriander
- pinch red pepper flakes
- 3 cups chicken broth*
- 1 13.5 ounce can coconut milk full fat coconut milk is best
- 1 Tbsp fish sauce
- 1 Tbsp fresh lime juice
- 1 ½ cups cooked white rice long grain or basmati rice
Instructions
- Heat the coconut oil over medium-high heat in a Dutch oven or large pot. Add the cubed chicken and sprinkle with salt and pepper. Cook until browned, 7-8 minutes.
- Add the onion and carrots and saute for 3-4 minutes, then add the diced bell pepper and cook 1-2 minutes.
- Stir in the brown sugar, ginger, curry, coriander, and red pepper flakes. Cook for about a minute, or until fragrant.
- Add the chicken broth, coconut milk, fish sauce, lime juice, and rice. Turn the unit down to medium heat and bring to a simmer.
- Serve hot and enjoy!
Notes
- *I often use a heaping tablespoon of chicken soup base and three cups of water in place of the chicken broth.
- Leftover soup can be stored in an airtight container in the refrigerator for 4-5 days.
Nutrition
Serving: 1gCalories: 309kcalCarbohydrates: 17gProtein: 22gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 861mgPotassium: 604mgFiber: 2gSugar: 6gVitamin A: 3021IUVitamin C: 23mgCalcium: 36mgIron: 2mg
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