Description
Warm up with this creamy Chicken Curry Soup, infused with aromatic spices and fresh veggies—a comforting bowl perfect for chilly evenings.
Ingredients
Scale
- 2–3 boneless skinless chicken breasts (about 1 pound)
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 4 cups low-sodium vegetable broth
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- Fresh cilantro or parsley for garnish
Instructions
- Gather all ingredients and tools.
- In a large pot over medium heat, add oil and sauté chopped onions until golden brown. Then add ginger and garlic until fragrant.
- Add diced chicken breasts to the pot and sear on all sides for about 5-7 minutes.
- Stir in chopped carrots and bell peppers along with curry powder; cook for another couple of minutes until slightly softened.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Reduce heat and let the soup simmer for about 20 minutes to meld flavors together.
- Serve hot, garnished with fresh herbs.
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Enhance nutrition by adding leafy greens like spinach or kale.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg