Cold-Busting Coconut Chicken Curry Soup Recipe

Name: Cold-Busting Coconut Chicken Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, cut into 1-inch cubes; 2 sweet potatoes, peeled & diced; 1 baker-sized potato, peeled and diced; 1 can coconut milk; 4 cups chicken broth; 1 medium yellow onion, diced; 1 cup water; 2 cloves of garlic, finely diced; 3 tablespoons curry powder; 1 1/2 teaspoons paprika; 1 teaspoon nutmeg, ground; 1 dash red pepper flakes; 1 pinch cayenne pepper (optional); salt & pepper, to taste; 3 tablespoons olive oil; 3 tablespoons cornstarch; 2 green onions, for garnish; your favorite rice, for serving

Servings: persons

2 chicken breasts, cut into 1-inch cubes
2 sweet potatoes, peeled & diced
1 baker-sized potato, peeled and diced
1 can coconut milk
4 cups chicken broth
1 medium yellow onion, diced
1 cup water
2 cloves of garlic, finely diced
3 tablespoons curry powder
1 1/2 teaspoons paprika
1 teaspoon nutmeg, ground
1 dash red pepper flakes
1 pinch cayenne pepper (optional)
salt & pepper, to taste
3 tablespoons olive oil
3 tablespoons cornstarch
2 green onions, for garnish
your favorite rice, for serving

1
In a large pot, heat olive oil over medium high. Add onion, garlic, curry, paprika, nutmeg, and other peppers (if using) and stir. Cook until onions become slightly transparent and just start to carmelize, then add chicken. Saute for 5 to 7 minutes, stirring occasionally to cook evenly, until the chicken is almost fully cooked. (Begin cooking rice at this point if you intend to serve the soup over rice.)
2
Add chicken broth and water. Bring to a gentle simmer and add both types of potatoes. Simmer uncovered until potatoes are fork tender, about 15 minutes.
3
If you'd like your broth to be thicker, mix 3 tblsp. cornstarch with a few tablespoons of water and gently stir in to the soup. Simmer on high for an additional 5 minutes.
4
Remove from heat and slowly stir in coconut milk. I like to go for the good, creamy stuff, but you can use light coconut milk if you choose. Add salt and pepper as desired. Serve over rice, if you choose, topped with green onions sliced on the bias (a.k.a. at an angle-this just makes them look prettier).

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 chicken breasts, cut into 1-inch cubes, 2 sweet potatoes, peeled & diced, 1 baker-sized potato, peeled and diced, 1 can coconut milk, and more.

Yes, Cold-Busting Coconut Chicken Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold-Busting Coconut Chicken Curry Soup

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