Description
This Caribbean-inspired curry chicken soup is a flavorful and comforting dish that brings a taste of the islands to your table. Packed with aromatic spices, tender chicken, and creamy coconut milk, this soup is perfect for chilly evenings or when you’re craving a taste of the tropics.
Ingredients
Scale
Chicken Curry:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1/2 teaspoon ground thyme
- 2 tablespoons olive oil
Soup Base:
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 Scotch bonnet pepper or 1/2 teaspoon cayenne (optional, for heat)
- 2 medium carrots (sliced)
- 2 medium potatoes (peeled and cubed)
- 1 red bell pepper (diced)
- 1 (14-ounce) can coconut milk
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Sauté Chicken: In a large pot, sauté chicken with spices until browned.
- Add Aromatics: Add onion, garlic, ginger, and optional pepper; cook until fragrant.
- Incorporate Vegetables: Stir in carrots, potatoes, and bell pepper.
- Add Liquids: Pour in coconut milk and broth; simmer until chicken is cooked and veggies are tender.
- Finish and Serve: Stir in lime juice, garnish with cilantro, and serve hot.
Notes
- Scotch bonnet peppers add authentic heat and flavor but can be omitted or substituted with milder peppers.
- You can use rotisserie chicken to save time—just add it during the last 10 minutes of simmering.
- For extra richness, use bone-in chicken and simmer longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
