Coconut Curry Chicken Soup
This Coconut Curry Chicken Soup is warm, creamy, and bursting with bold flavors—a perfect comforting bowl for chilly evenings!
Servings: 4 servings
Ingredients
- 1 pound chicken breast diced into bite-sized pieces
- 1 can coconut milk 14 oz, full fat for creaminess
- 2 cups chicken broth low sodium preferred
- 1 tablespoon curry powder choose your favorite blend
- 1 onion chopped, yellow or white works well
- 2 cloves garlic minced
- 1 tablespoon ginger grated or finely minced
- 1 red bell pepper diced
- 1 cup carrots sliced thinly
- 1 cup snap peas trimmed
- 2 tablespoons olive oil or any neutral oil
- salt and pepper to taste
- fresh cilantro leaves for garnish
- lime wedges for serving
Instructions
Prepare Your Ingredients
- Dice the chicken breasts into bite-sized pieces. Chop the onion and red bell pepper, slice the carrots into thin rounds, and trim the snap peas. Mince the garlic and grate the ginger.
Sauté the Aromatics
- Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 4-5 minutes. Add the minced garlic and grated ginger and sauté for another 1-2 minutes, stirring constantly.
Cook Chicken and Spices
- Toss the diced chicken into the pot, stirring to coat with the onion, garlic, and ginger mixture. Sprinkle the curry powder evenly over the chicken and stir well. Cook for about 3-4 minutes until the chicken starts to turn white but is not fully cooked.
Add Liquids and Vegetables
- Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer, then add the diced red bell pepper and sliced carrots. Let the soup simmer for 10-12 minutes.
Finish Cooking and Season
- Add the snap peas during the last 3 minutes of cooking to keep their crunch and bright color. Season the soup with salt and pepper to taste. Stir and remove from heat.
Serve
- Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with a wedge of lime on the side.
Equipment
- Large Pot or Dutch Oven
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon or Spatula
- Grater or microplane
- Ladle
- Bowl
Notes
- Use full-fat coconut milk for the creamiest texture without adding cream.
- Add snap peas last to maintain their crunch and vibrant color.
- Substitute chicken thighs for juicier meat or vegetable broth for a lighter version.
- Store soup in the refrigerator for 3-4 days or freeze for up to 2 months.
- Serve with lime wedges to brighten and balance the flavors perfectly.