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Coconut Curry Chicken Soup: 1 Dreamy Bowl

Coconut Curry Chicken Soup
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This Coconut Curry Chicken Soup recipe is a warm and comforting dish with bold flavors. It’s perfect for an easy weeknight dinner, offering a creamy and exotic taste that will satisfy your cravings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth
  • 1 red bell pepper, chopped
  • 1 cup chopped fresh spinach
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes.
  3. Stir in garlic and ginger and cook for 1 minute more until fragrant.
  4. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring, for 1 minute until spices are fragrant.
  5. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Return the chicken to the pot. Add the chopped red bell pepper.
  7. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and bell pepper is tender.
  8. Stir in spinach and cook until wilted, about 2 minutes.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

  • For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
  • You can substitute chicken breast for chicken thighs, but cook time may be shorter.
  • Feel free to add other vegetables like broccoli, snap peas, or carrots.

Nutrition

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