Curried Chicken Soup Recipe

Recipe By Slurrp

Curried Chicken Soup is a flavorful and comforting dish that combines tender chicken, aromatic spices, and creamy coconut milk. This soup is packed with protein and vegetables, making it a nutritious and satisfying meal. The curry powder adds a warm and spicy kick, while the coconut milk adds a rich and creamy texture. Serve this soup with some crusty bread or steamed rice for a complete and delicious meal.

4.8
26 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Curried Chicken Soup
plan
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ingredients serve

Ingredients for Curried Chicken Soup Recipe

  • 1/4 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1/4 pound Boneless, Skinless Chicken Breasts, Cut Into Bite Sized Pieces
  • 1/2 tablespoon Curry Powder
  • 1/4 teaspoon Cumin
  • 0.13 teaspoon Turmeric
  • 1 cup Chicken Broth
  • 1/4 can Coconut Milk
  • 1/2 cup Mixed Vegetables
  • As required Salt And Pepper To Taste
  • as required Fresh Cilantro Or Lime Wedges For Garnish

Directions: Curried Chicken Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
  • STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
  • STEP 3.Stir in curry powder, cumin, and turmeric, and cook for another minute to toast the spices.
  • STEP 4.Add chicken broth, coconut milk, and vegetables to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
  • STEP 5.Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro or lime wedges, if desired.

Cooking Tips

  • For a spicier soup, add a pinch of cayenne pepper or red chili flakes.
  • Feel free to customize the vegetables in this soup. You can add carrots, bell peppers, or spinach.
  • If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat until warmed through.
  • Serve the soup with some crusty bread or steamed rice for a complete meal.
Nutrition
value
726
calories per serving
16 g Fat74 g Protein65 g Carbs32 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    74g
  • Carbs
    65g
  • Fiber
    32g

MacroNutrients

  • Carbs
    65g
  • Protein
    74g
  • Fiber
    32g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    310mg
  • Iron
    9mg
  • Vitamin A
    2349mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    340mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    78mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    262mg
  • Manganese
    3mg
  • Phosphorus
    663mg
  • Selenium
    94mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp