Description
This Creamy Coconut Curry Chicken & Vegetable Soup is a comforting, flavorful dish made with tender chicken breasts, vibrant vegetables, and a rich coconut curry broth. Infused with warming spices like turmeric, cumin, and curry powder, this hearty soup is perfect for a cozy meal and offers a delicious blend of creamy and aromatic flavors.
Ingredients
Fats & Oils
- 1/2 tbsp. butter (preferably grass fed)
- 1/2 tbsp. olive oil
Vegetables
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 sweet potato (scrubbed and chopped into bite sized chunks)
- 2 cloves garlic (minced)
- 4 cups spinach (torn into pieces)
Spices
- 2 tbsp. curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Sea salt & pepper to taste
Liquids
- 1 (398 ml) can of full fat coconut milk
- 2 cups chicken broth
- 2 cups water
Protein
- 2 chicken breasts
Instructions
- Heat fats: In a soup pot, heat the butter and olive oil over medium low heat, allowing them to melt and combine to form a flavorful base for the soup.
- Sauté vegetables and spices: Add the chopped onion, celery, carrot, and sweet potato to the pot. Season with sea salt and pepper. Stir well and sauté for 5-7 minutes, stirring occasionally until the vegetables soften. Then add the minced garlic and cook, stirring continuously for an additional minute. Next, add the curry powder, turmeric, and cumin, stirring for about 30 seconds to let the spices release their aroma.
- Add liquids and simmer chicken: Pour in the coconut milk, chicken broth, and water. Stir well to combine all ingredients and bring the mixture to a boil. Add the chicken breasts, then reduce the heat to medium low. Let the soup simmer gently for 30 minutes, stirring occasionally and adding extra liquid if necessary to keep the chicken submerged and ensure even cooking.
- Shred chicken and add spinach: Once the chicken breasts are cooked through, remove them from the pot. Shred the meat with two forks until finely pulled apart. Return the shredded chicken to the soup pot along with the torn spinach pieces. Stir well to combine and allow the spinach to wilt slightly.
- Serve: Ladle the creamy coconut curry chicken and vegetable soup into bowls and serve hot for a delicious and comforting meal.
Notes
- To make the soup spicier, consider adding chopped fresh chili or a pinch of cayenne pepper along with the curry powder.
- Use bone-in, skinless chicken breasts for more flavor if preferred, but adjust cooking time accordingly.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, or replace with tofu or chickpeas.
- Adding a squeeze of fresh lime juice before serving brightens the flavors and adds a subtle tang.