Coconut Curry Chicken Soup
The ultimate comfort food, Coconut Curry Chicken Soup is creamy, spicy, and full of tender chicken. This easy weeknight dinner will warm your heart and fill your belly. Make it tonight for a cozy meal!
Equipment
- Chef's Knife
- Large Pot
- Wooden Spoon
- Oven
- Cutting Board
- Saucepan
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cups cauliflower florets, chopped
- 2 tablespoons curry powder
- 5 cups chicken stock
- 2 boneless and skinless chicken breasts, chopped
- 13 1/2 ounces lite coconut milk, canned
- 1/2 cup cilantro, fresh, chopped
- 1 lime, juiced
- coconut, shredded, for garnish
- salt and pepper, to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the coconut oil and let it melt. The oil should shimmer slightly, indicating it’s hot enough to begin cooking.
- Add the onion to the pot. Sauté until it becomes translucent and soft, about five minutes. You want it to be fragrant but not browned, as that can alter the soup's flavor.
- Next, incorporate the garlic into the pot. Stir and cook for one additional minute until you can smell the aromas wafting through the kitchen. This step is crucial for building a flavorful base.
- Now, it’s time to add the chopped cauliflower and curry powder. Stir everything together and let it cook for one more minute. The cauliflower will start to soften, absorbing the curry’s flavor.
- Season the mixture with salt and pepper to taste. This is your chance to enhance the flavors, so don't be shy! It should taste balanced at this point.
- Pour in the chicken stock and add the chopped chicken breasts. Bring the mixture to a boil. Watch for bubbles forming on the surface, indicating it's hot enough to cook through.
- Once boiling, reduce the heat to a simmer. Allow it to simmer for about 20 minutes. During this time, the cauliflower will become tender, and the chicken will cook through, absorbing all the lovely spices.
- Carefully remove the cooked chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. This step adds texture and allows the savory pieces to mix beautifully with the soup.
- Return the shredded chicken back to the pot. Add the coconut milk, chopped cilantro, and lime juice. Stir gently and let it simmer for an additional 5 to 10 minutes. This is where the soup takes on a creamy consistency.
- Finally, serve the soup hot, topped with shredded coconut for an extra touch of flair. Enjoy every comforting bite!
Notes
If you're looking to customize your Coconut Curry Chicken Soup, here are some helpful tips and substitutions to enhance your experience:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the soup's consistency.
- Freezing: This soup freezes well! Allow it to cool, then transfer to a freezer-safe container. It can be frozen for up to three months.
- Pairing: Serve the soup with a crunchy side salad or some warm naan bread for a complete meal.
- Vegetable Variations: Feel free to add other vegetables like spinach or bell peppers for extra nutrients and flavor.
- Serving Size: This recipe yields about four servings, so it's perfect for a family dinner or meal prep for the week.
- Cooking Method: You can also prepare this soup in a slow cooker or Instant Pot for convenience.
- Garnishes: Top the soup with additional fresh cilantro or a squeeze of lime for a burst of flavor just before serving.