Description
Coconut Curry Chicken Soup is a hearty and flavorful one-pot meal featuring tender chicken, vegetables, and chickpeas simmered in a rich, spicy coconut curry broth. This comforting soup is perfect for a satisfying lunch or dinner and can be easily customized to your taste.
Ingredients
Units
Scale
Proteins
- 12 chicken thighs or drumsticks, bone-in and skin off
Liquids & Broth
- 12 cups cold water
- 14 ounces can coconut milk, full fat or light
Spices & Seasonings
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
Grains & Vegetables
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed & drained
Garnish
- 1/4 cup cilantro, finely chopped
Instructions
- Cook chicken: In a large pot, add the chicken thighs or drumsticks and 12 cups of cold water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 30 minutes, keeping the lid slightly open. Skim off any foam or impurities using a small fine mesh strainer during cooking.
- Add aromatics and spices: Add the minced ginger, sliced garlic, coconut milk, curry powder, and turmeric to the pot. Stir the mixture well to combine all ingredients and bring back to a gentle boil.
- Add rice and vegetables: Stir in the wild rice blend or brown rice, cubed potatoes, rinsed chickpeas, salt, and ground black pepper. Bring the soup quickly back to a boil, then cover and reduce heat to simmer.
- Simmer until cooked: Let the soup simmer gently for about 30 minutes, stirring occasionally to prevent sticking, until the rice is tender and the potatoes are cooked through.
- Serve: Ladle the soup into bowls and garnish with finely chopped cilantro. Serve hot and enjoy your hearty coconut curry chicken soup!
Notes
- Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat by simmering on low heat while covered.
- To freeze, place the soup in an airtight container leaving room for expansion and freeze for up to 3 months.
- You can substitute chicken thighs with boneless chicken breasts if preferred but adjust cooking time to avoid overcooking.
- For a spicier soup, add a diced chili or a pinch of cayenne pepper when adding spices.
- Use low-fat or light coconut milk as a lighter alternative without losing much creaminess.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
