Description
This Cozy Chicken Curry Soup is a comforting and flavorful dish that combines tender chicken, aromatic spices, and creamy coconut milk. Perfect for a chilly day, this soup is easy to make and will warm you right up!
Ingredients
Scale
Chicken Curry Soup:
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce (optional)
- 2 cups baby spinach or chopped kale
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Cooked jasmine rice or rice noodles for serving
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened.
- Add Aromatics: Stir in garlic and ginger until fragrant.
- Spice Mixture: Add red curry paste, curry powder, and turmeric; coat the vegetables.
- Add Liquids: Pour in chicken broth and coconut milk; bring to a simmer.
- Cook Chicken: Add chicken and fish sauce; cook until chicken is done.
- Finish Soup: Stir in spinach or kale; cook until wilted. Remove from heat, add lime juice, season with salt and pepper.
- Serve: Serve hot over rice or noodles; garnish with cilantro.
Notes
- For extra heat, add chili peppers or red pepper flakes.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
