Description
This Chicken Coconut Curry Soup is a warm, comforting dish with a delightful blend of spices and tender vegetables.
Ingredients
Scale
- 1 tablespoon olive oil (or avocado oil)
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 3 sticks celery (diced)
- 2 medium potatoes (peeled and diced)
- 2–3 garlic cloves (minced)
- to taste Kosher salt and pepper
- 2 cups cooked chicken (chopped or shredded (leftover or rotisserie))
- 1 teaspoon dried thyme
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 tablespoon gluten-free flour
- 1/2 cup Jasmine rice
- 5 cups low-sodium chicken broth
- 14 ounces unsweetened coconut milk (one can)
- 2 large sour apples (peeled, cored and chopped)
- to taste freshly chopped parsley (optional)
Instructions
- Heat the 1 tablespoon of olive oil in a Dutch oven or a soup pot. Sauté the 1 medium onion, 2 medium carrots, 3 sticks of celery, 2 medium potatoes, and 2-3 garlic cloves for 5 minutes.
- Season with Kosher salt and pepper and add in the 2 cups cooked chicken, 1 teaspoon dried thyme, 1 teaspoon turmeric powder, 1 tablespoon curry powder, and 1 tablespoon gluten-free flour. Cook for 2-3 minutes, stirring often.
- Add in the 1/2 cup Jasmine rice, 5 cups low-sodium chicken broth, and 14 ounces unsweetened coconut milk. Bring to a boil and reduce to a simmer. Simmer for 18-20 minutes to allow the flavors to meld and the rice and potatoes to get tender.
- Peel, core, and chop the 2 large sour apples and add them to the soup. Continue to simmer for 2-3 more minutes.
- Garnish with freshly chopped parsley, if desired, and serve warm.
Notes
- Do not overcook the apples; a slight crunch adds texture to the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg