Description
A delicious and hearty coconut chicken soup loaded with vegetables and spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon curry powder
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon cumin
- Pinch of red pepper flakes
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
- 2 tablespoons light brown sugar
- 1 pound sweet potatoes (peeled and diced small)
- 1 pound red potatoes (diced small)
- Chopped cilantro (for serving, optional)
Instructions
- Cut the chicken in half horizontally, making thinner chicken breasts. Season with the garlic salt.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook, turning once, until the chicken is cooked through and registers 165ºF on an instant read thermometer. Set aside to cool slightly, then cube.
- In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil. Add the onion and cook until soft. Stir in the garlic and cook for another 30 seconds to a minute.
- Add the curry powder, ginger, paprika, turmeric, salt, cumin, and red pepper flakes. Stir into the onion mixture and let it cook for about a minute.
- Stir the chicken broth into the pot. Add the coconut milk and the brown sugar.
- Add both the sweet potatoes and the red potatoes. Stir to combine. Bring the mixture to a boil, then simmer until the potatoes are tender, about 20 minutes.
- Once tender, remove about 2 cups of the soup to a blender and blend until smooth. Pour the mixture back into the soup pot.
- Stir in the cubed chicken into the soup and let it cook for another 5 minutes.
- Serve topped with chopped cilantro, if desired.
Notes
- This recipe makes approximately 4 servings.
- Feel free to add other vegetables based on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg