This Coconut Curry Chicken Soup is a cherished favorite in our house, and it becomes even more practical after Thanksgiving, when I swap the chicken for leftover turkey. Rather than tracking down specialty items online or at an Asian grocery store, I’ve adapted the recipe to use ingredients you likely already have in your pantry. Fragrant herbs, warm spices, and creamy coconut milk create a rich, comforting broth with just the right hint of spice, all brought together with fresh, everyday ingredients.
Ingredients
Extra Virgin Olive Oil
3 chicken breasts, cut into chunks
1 small onion, chopped
1 Tbsp. ginger paste
1 1/2 cups chicken broth
1 can unsweetened coconut milk
2 tsp. curry powder
1 jalapeno (you can remove the seeds if that is your preference), diced
1 green bell pepper, chopped
1/2 cup cilantro, chopped
3 Tbsp. lime juice
Salt and pepper to taste
2 cups cooked rice or cauliflower rice
1/4 cup or more unsweetened coconut flakes or chips
Extra chopped cilantro for garnish
Instructions
Season the chicken with salt and pepper.
In a Dutch oven or soup pot, heat some olive oil. You will only need a little olive oil, so two turns of the pan should be enough.
Add the chicken and onion. Saute until cooked through and the onions are translucent. Add the ginger and stir. Cook for one minute.
Add the chicken broth, coconut milk, curry and jalapeno. Bring to a boil. When the liquid starts to boil, immediately turn down the heat.
Add the bell pepper and cilantro. Simmer for about three minutes. stir in the lime juice. Season with salt and pepper to your preference.
Serve with rice and garnish with cilantro and coconut.
If you like this recipe, you may also like the following recipes:
Coconut Curry Chicken Soup
Ingredients
- Extra Virgin Olive Oil
- 3 chicken breasts, cut into chunks
- 1 small onion, chopped
- 1 Tbsp. ginger paste
- 1-1/2 cups cups chicken broth
- 1 can unsweetened coconut milk
- 2 tsp. curry powder
- 1 jalapeno (you can remove the seeds if that is your preference), diced
- 1 green bell pepper, chopped
- 1/2 cup cilantro, chopped
- 3 Tbsp. lime juice
- Salt and pepper to taste
- 2 cups cooked rice or cauliflower rice
- 1.4 cup 1/4 cup or more unsweetened coconut flakes or chips for garnish
- Extra chopped cilantro for garnish
Instructions
- Season the chicken with salt and pepper.
- In a Dutch oven or soup pot, heat some olive oil. You will only need a little olive oil, so two turns of the pan should be enough. Add the chicken and onion. Saute until cooked through and the onions are translucent.
- Add the ginger and stir. Cook for one minute. Add the chicken broth, coconut milk, curry and jalapeno. Bring to a boil. When the liquid starts to boil, immediately turn down the heat.
- Add the bell pepper and cilantro. Simmer for about three minutes. stir in the lime juice. Season with salt and pepper to your preference.
- Serve with rice and garnish with cilantro and coconut.
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