Description
A flavorful and warming soup combining tender chicken, fresh vegetables, and coconut milk, perfect for any time of year.
Ingredients
Scale
- 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