Chicken Coconut Curry Soup
The flavors are as bright as they look!
This one took me a little while to develop because it is a bit out side of my normal flavor palette, but with a little bit of research and exploration, I think I finally got it right for y’all. I obviously made this soup with chicken, but honestly you can use anything you want! Don’t be bashful to experiment with this one! The flavors are fun, bright, and delicious! This is easy to make has this great balance! It is also filled with all kind of vegetables, but it still somehow tastes light! Basically it’s just magical.
A small note: I chose a very mild spice level for this, if you want more, please feel free to go for it!
Tips:
To make this vegetarian, switch out the chicken broth for vegetable broth and add extra chickpeas and no meat
Shake the coconut milk before you use it. It helps to make it pour out of the can easier
Use fresh herbs! It makes all the difference
Serves: 4-6 People
Cook Time: Approx. 1-1.5 Hours
Ingredients:
- 1 lb Chicken, Sliced Thin & Cubed
- 4-5 Cups Chicken Broth
- 5 Cloves Garlic, Diced
- 2 14 oz Cans Coconut Milk
- 2 14.5 oz Cans Diced Tomatoes
- 1 15.5 oz Chickpeas, Drained
- 2 Bell Peppers, Diced
- 1 Yellow Medium Onion, Diced
- 1 8 oz Bag Fresh Spinach (You can use kale if you prefer)
- 1/2 Bunch Scallions, Sliced
- 1 1/2 Tblspns Red Curry Paste
- 1 1/2 Tspns Fish Sauce
- 1 1/2 Tspns Turmeric
- 1 Tspn Ginger, Peeled & Grated
- 1 Tspn Paprika
- 2 Tblspns Extra Virgin Olive Oil
- 2 Tspns Kosher Salt
- 1 Tspn Ground Black Pepper
Toppings:
- 1 Tblspn Cilantro, Chopped
- Juice from Lime Wedge
Optional:
- Serve over rice of your choice
Instructions:
1. In a pot, turn the stove on medium heat and pour in the olive oil. Wait one minute until the olive oil strates to heat up then add the salt, pepper, bell peppers, onion, and garlic. MIx everything well so that everything in the pot is lightly coated with olive oil. Feel free to add more if the ingredients seem dry.
2. Simmer until all of the veggies have softened (about 10 minutes).
3. Now add the diced tomatoes, ginger, chickpeas, fish oil, turmeric, paprika, and red curry paste. Again, mix everything well and continue to cook for another 10 minutes until all of the ingredients are fragrant.
4. Gently mix in the coconut milk and chicken broth and turn the heat up to high for about 3 minutes until it starts to create a vigorous boil. Don't worry, this mixes the flavors. If too much of the broth boils off during this step, just add a bit more chicken broth.
5. Lower the heat down to medium high so there is a moderate to high simmer. Add the uncooked chicken to the pot and let simmer for about 5-7 minutes. I always check a piece of chicken to ensure it is cooked first, then drop the heat again to a low simmer.
6. Simmer on low for another 5 minutes then add the entire bag of spinach and scallions.
Enjoy over the rice of your choice and top with a wedge of lime and cilantro. Don't be bashful with the cilantro!
