Description
Coconut Curry Chicken Soup is a delightful fusion of creamy coconut milk, tender chicken, and vibrant vegetables, all brought together with aromatic spices. This comforting dish is not only easy to make but also perfect for cozy nights or festive gatherings. With each spoonful, experience the warmth that feels like a hug in a bowl. Ideal for busy weeknights, this soup will elevate your dinner routine and tantalize your taste buds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Chop chicken into bite-sized pieces and dice vegetables uniformly.
- In a large pot over medium heat, sauté chopped onions in oil until translucent. Add minced garlic and grated ginger; stir until fragrant (about 1 minute).
- Add chicken pieces and red curry paste; stir until chicken is coated and opaque (about 5 minutes).
- Pour in coconut milk and vegetable broth; stir gently to combine and bring to a gentle simmer.
- Add mixed vegetables and lime juice; season with salt to taste. Simmer until veggies are tender-crisp (around 10 minutes).
- Stir in fresh cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg