Coconut Curry Chicken Soup
Coconut Curry Chicken Soup is a hearty one pot meal with chicken, vegetables and chickpeas in flavorful, spicy broth. It’s also endlessly customizable!
Servings: 8 servings
Calories: 626kcal
Ingredients
- 12 chicken thighs or drumsticks bone-in and skin off
- 12 cups cold water
- 2 tablespoons ginger minced
- 4 large garlic cloves thinly sliced
- 14 ounces can coconut milk full fat or light
- 1 tablespoon curry powder
- 1 teaspoon turmeric ground
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes cut into small cubes
- 14 ounces can chickpeas rinsed & drained
- 1 1/4 teaspoons salt more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro finely chopped
Instructions
- In a large pot, add chicken and water. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, leaving lid a bit open and removing any foam and small pieces with a small fine mesh strainer.
- Add ginger, garlic, coconut milk, curry powder and turmeric. Stir and bring to a boil.
- Add rice, potatoes, chickpeas, salt and pepper. Stir, bring to a boil, cover and simmer for about 30 minutes or until rice is cooked. You can stir a few times and check for doneness, if you want.
- Serve soup hot garnished with cilantro.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
- Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.
Nutrition
Calories: 626kcal | Carbohydrates: 73g | Protein: 41g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 542mg | Fiber: 9g | Sugar: 4g