Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pouring in low-fat coconut milk into the soup

Healthy and Nourishing Chicken Coconut Curry Soup

  • Author: Marie Bostwick
  • Yield: Makes 8 cups 1x

Ingredients

Scale
  • 1 large garlic clove, peeled and sliced
  • 1 inch stem ginger, peeled and sliced
  • 2 T olive oil
  • 12 oz chicken breast, cut into small, bite-sized pieces
  • ½ onion, small diced fine
  • 2 large carrots, sliced into matchsticks
  • 4 stalks celery, thinly sliced
  • 1 red bell pepper, small diced
  • 1 small bunch cilantro, chopped
  • 4 cups chicken broth
  • 1 can fat free coconut milk
  • 1 T Thai Red curry paste plus 1 T mild curry powder (See post for thoughts about spice levels)
  • 2 T coconut aminos (or 1 T soy sauce)
  • 1 T rice vinegar

Instructions

  1. Heat olive oil over medium-high heat in a heavy bottomed pot. Add sliced garlic and stem ginger to oil, fry until the garlic begins to turn brown. Remove garlic and ginger from oil with slotted spoon.
  2. Sprinkle the diced chicken lightly with salt and pepper. Add onion and seasoned chicken to the pot. Cook and stir until onion is translucent and the chicken pieces are cooked on all sides.
  3. Add the all the remaining vegetables to the pot, as well as the broth, light coconut milk, curry paste and powder, coconut aminos and rice vinegar. Turn up the heat to bring the liquid to a boil, then turn it down again and let the soup simmer for 10-15 minutes.
  4. Taste and adjust seasons if necessary before serving.

Find it online: https://mariebostwick.com/healthy-and-nourishing-chicken-coconut-curry-soup/