Description
Coconut Curry Chicken Soup is a hearty and flavorful one-pot meal, combining tender chicken, vegetables, and chickpeas in a spicy coconut curry broth. Perfectly warming and endlessly customizable, this soup is a comforting dish ideal for any day.
Ingredients
Units
Scale
Chicken and Broth
- 12 chicken thighs or drumsticks, bone-in and skin off
- 12 cups cold water
Aromatics and Spices
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
Soup Base
- 14 ounces can coconut milk, full fat or light
Main Ingredients
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed and drained
Seasoning and Garnish
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped
Instructions
- Cook the chicken: In a large pot, combine the chicken thighs or drumsticks with 12 cups of cold water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered or with lid slightly ajar for 30 minutes, skimming off any foam and small debris with a fine mesh strainer.
- Add aromatics and spices: Stir in the minced ginger, thinly sliced garlic, coconut milk, curry powder, and ground turmeric. Bring the mixture back to a boil over medium heat.
- Add vegetables and grains: Add the wild rice blend or brown rice, cubed potatoes, rinsed and drained chickpeas, salt, and black pepper. Stir well to combine and bring to a boil again.
- Simmer the soup: Cover the pot and reduce heat to low. Let the soup simmer gently for about 30 minutes, or until the rice and potatoes are tender. Stir occasionally and check for doneness to avoid overcooking.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with finely chopped cilantro. Enjoy warm for a comforting meal.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat by simmering on low heat while covered.
- Freeze the soup in an airtight container with room for expansion for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can use chicken breasts if you prefer white meat, but adjust cooking time as needed.
- For a spicier version, add a chopped chili or a pinch of cayenne along with the curry powder.
- If you want a thicker soup, reduce the water slightly or let it simmer uncovered for a few extra minutes to concentrate the broth.
Nutrition
- Serving Size: 1 bowl (about 350 g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 80 mg
