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Dinner for 8

Coconut Chicken Curry Soup

Chicken, chickpeas, greens, and vegetables simmer in coconut curry broth for a hearty one-pot soup.

$2.08per serving $$
45 minstart to table
8servings

ThaiDairy-freeHigh-proteinBudgetFamilyLunchesDinnersOne-potBack to schoolCold-weather comfortWinter

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion
  • 1 large red bell pepper
  • 4 cloves garlic
  • 1 tbsp red curry paste (optional)
  • 1 can (14 1/2 oz) diced tomatoes
  • 4 cups chicken stock
  • 1 can (14 oz) chickpeas
  • 2 cans (14 oz) coconut milk
  • 2 tsp fish sauce
  • 2 1/2 tsp sea salt (optional)
  • 1 1/2 lb chicken breasts
  • 2 cups kale or chard leaves roughly chopped
  • 2 tbsp lime juice
  • minced fresh cilantro (optional)
  • cooked rice or cauliflower rice (optional)

Steps

  1. Heat the olive oil in a large pot over medium heat.
  2. Cook the chopped onion, bell pepper, and garlic for 6 minutes until softened.
  3. Stir in the curry paste, tomatoes, chicken stock, chickpeas, coconut milk, fish sauce, and salt.
  4. Add the chicken breasts and simmer gently for 20 minutes, turning once, until they reach 165 F.
  5. Remove the chicken, shred it, and return it to the pot with the chopped greens.
  6. Simmer for 4 minutes until the greens soften, then stir in the lime juice.

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