Caribbean Inspired Curry Chicken Soup
Introduction
Caribbean Inspired Curry Chicken Soup is a flavorful and warming dish that brings the vibrant tastes of the Caribbean to your kitchen. This soup combines tender chicken, fresh vegetables, and coconut milk, creating a rich, satisfying meal perfect for any time of year. Whether you’re looking for a cozy dinner or a unique dish to impress guests, this soup has you covered.
Why Make This Recipe
This soup is not only delicious but also packed with nutrients. The combination of chicken, vegetables, and coconut milk provides a hearty meal that is both comforting and healthy. It is easy to prepare and can be made in under an hour, making it a great option for busy weeknights. Plus, the aromatic spices give it a tropical flair that transports you straight to the Caribbean!
How to Make Caribbean Inspired Curry Chicken Soup
Ingredients:
- 1 1/2 lbs boneless, skinless chicken breast or thighs, diced
- 2 tbsp olive oil (or coconut oil for extra flavor)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 4 cups chicken broth
- 1 can coconut milk
- 2 carrots, sliced
- 1 bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute.
- Add the diced chicken to the pot and cook until browned on all sides.
- Sprinkle in the curry powder, stirring to coat the chicken evenly.
- Pour in the chicken broth and coconut milk, and add the sliced carrots and diced bell pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
How to Serve Caribbean Inspired Curry Chicken Soup
Serve this delicious soup hot in bowls. You can add a sprinkle of fresh cilantro on top for added flavor and color. Pair it with some crusty bread or rice for a complete meal, and enjoy the warm spices and rich flavors!
How to Store Caribbean Inspired Curry Chicken Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, just thaw it in the fridge overnight and warm it up on the stove.
Tips to Make Caribbean Inspired Curry Chicken Soup
- For a spicier kick, add some chopped jalapeños or red pepper flakes when cooking.
- Feel free to add more vegetables like peas or potatoes for extra texture and nutrients.
- Using coconut oil instead of olive oil can enhance the coconut flavor and give it a tropical twist.
Variation (if any)
You can easily make this soup vegetarian by substituting chicken with chickpeas or tofu. Use vegetable broth instead of chicken broth, and feel free to add a variety of vegetables according to your preference.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s fully thawed before cooking for even cooking.
2. How spicy is this soup?
The soup is mild due to the curry powder, but you can adjust the spice level to your taste. Add more curry powder or fresh chili if you like it spicier.
3. Can I make this soup in advance?
Absolutely! This soup actually tastes even better the next day as the flavors continue to meld. Just make sure to cool and refrigerate it properly.
Enjoy making and sharing this delightful Caribbean Inspired Curry Chicken Soup!
Print
Caribbean Inspired Curry Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A flavorful and warming soup combining tender chicken, fresh vegetables, and coconut milk, perfect for any time of year.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast or thighs, diced
- 2 tbsp olive oil (or coconut oil for extra flavor)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 4 cups chicken broth
- 1 can coconut milk
- 2 carrots, sliced
- 1 bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute.
- Add the diced chicken to the pot and cook until browned on all sides.
- Sprinkle in the curry powder, stirring to coat the chicken evenly.
- Pour in the chicken broth and coconut milk, and add the sliced carrots and diced bell pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier kick, add some chopped jalapeños or red pepper flakes. Feel free to add more vegetables like peas or potatoes for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, curry chicken, Caribbean, healthy, comfort food, chicken soup