Description
A flavorful and comforting Chicken Curry Soup that combines tender chicken with aromatic spices and creamy coconut milk.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder, ground cumin, turmeric, and cayenne pepper. Stir well and cook for 1-2 minutes to toast the spices.
- Add the chicken pieces to the pot, stirring to coat them with the spice mixture. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer. Cook for 10 minutes.
- Stir in the coconut milk and baby spinach, cooking for another 5 minutes until the spinach is wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth.
- Add chopped vegetables like carrots or bell peppers for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg