Description
Chicken Curry Soup is a heartwarming dish that combines tender chicken, vibrant vegetables, and aromatic spices, creating a cozy meal perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 can (400 ml) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 3–4 garlic cloves, minced
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 2 cups chopped vegetables (bell peppers, carrots, or spinach)
- ¼ cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Chop the chicken and vegetables into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add the chicken pieces to the pot and cook until no longer pink, about 5-7 minutes.
- Stir in the curry powder and cook for an additional minute to enhance flavors.
- Pour in the vegetable broth and coconut milk; bring to a gentle simmer while stirring occasionally.
- Add the chopped vegetables; simmer for 10-15 minutes until tender yet vibrant.
- Finish with a squeeze of fresh lime juice before serving.
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Use a variety of colorful vegetables to enhance nutrition and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg