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Chicken Curry Soup

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Bowls
Calories 312kcal

Ingredients

  • 1/4 Cup Mild Tasting Oil (see notes below) divided. I used coconut oil to enhance the coconut flavor, but any veggie oil will do
  • 2 Lb Chicken Breasts boneless/skinless. Cubed into bite-sized pieces
  • 1 Yellow Onion chopped
  • 2 Bell Peppers chopped
  • 3 Garlic Cloves minced
  • 2 Teaspoons Ginger minced
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/4-3/4 Teaspoon Cayenne Pepper depending on how spicy you like it. I usually do 1/4 teaspoon -- start there and add more after tasting.
  • 1 13.5 Oz Can Coconut Milk full fat
  • 2 Cups Broccoli
  • 4 Cups Chicken Broth or more if you prefer a “soupier” curry.
  • 2 Teaspoon Kosher Salt
  • 1/2 Cup Greek Yogurt
  • 1/4 Cup Fresh Cilantro chopped. I like a combo -- You can use whichever you prefer.

Instructions

  • In a large heavy bottom pot, heat vegetable oil (2 tablespoons) over medium heat.
  • Once shimmering, add the chicken (2 Lb cubed into bite-sized pieces) and sear each side until golden - this should take about 1 minute on each side. The center of the chicken should still be pink. Be sure not to overcrowd chicken in the pot by cooking the chicken in batches. Place seared chicken on a plate and set aside.
  • Add the remaining vegetable oil (2 tablespoons), along with chopped yellow onion (1) and chopped bell peppers (2). Again, don't overcrowd the pan, I did this in 2 batches. Cook veggies until slightly brown, about 4 minutes.
  • Add all the veggies back to your pot, along with minced garlic (3 cloves), minced ginger (2 teaspoons) and spices.
  • Cook for another 3-4 minutes, stirring to completely coat the veggies in the spices.
  • Add broccoli (2 cups) and chicken, along with any juices that accumulated on the plate.
  • Add coconut milk (13.5 Oz Can), chicken broth (4 cups), salt (2 teaspoons) and stir.
  • Bring soup to a boil, then reduce to a simmer for 20-25 minutes. To test doneness, remove a larger piece of chicken and cut into the center to ensure it’s cooked through and no longer pink.
  • Remove soup from heat and stir in Greek yogurt (1/2 cup), basil/cilantro (1/4 cup). Taste the soup and adjust the spices to your liking.
  • Serve over cauliflower rice, with fresh limes, more chopped cilantro and enjoy!

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  • Milk. I swap between unsweetened light almond or coconut milk.
  • Nutritional information is based on 1 serving, if you make 6 servings from this recipe:

Nutrition

Calories: 312kcal | Carbohydrates: 9g | Protein: 36g | Fat: 14g | Cholesterol: 98mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com