Coconut Curry Chicken and Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic, curry powder, and cumin; cook for 1 minute until fragrant.
3. 3 Stir in coconut milk and chicken broth, then bring to a simmer.
4. 4 Add chicken, carrots, and celery. Simmer for 15 minutes or until chicken is cooked through.
5. 5 Stir in peas and cook until heated through, about 3-5 minutes.
6. 6 Season with salt, pepper, and lime juice. Serve garnished with cilantro.

Equipment

• Large pot

Variations

• Add a can of diced tomatoes for extra tanginess.
• Include diced potatoes for a thicker soup.

Substitutions

• Substitute chicken with chickpeas for a vegetarian version.

Pairings

• Jasmine rice
• Warm naan
• Steamed broccoli

Nutrition

Tips

• For a richer flavor, toast the curry powder and cumin in the oil before adding onions.
• Use any combination of vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan or jasmine rice for a complete meal.

FAQ