Get ready to transport your taste buds to a world of creamy, spicy, and utterly irresistible comfort! This chicken coconut curry soup is not just a meal; it's a flavor explosion that will make your kitchen smell like a gourmet Asian restaurant. Whether you're craving a warm hug in a bowl or looking to impress your dinner guests with minimal effort, this recipe is your ticket to culinary magic. Prepare to fall in love with every single spoonful of this incredibly easy and mind-blowingly delicious soup!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 1 can coconut milk
- 2 cups chicken broth
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 pound of diced chicken breast, 1 can of coconut milk, 2 cups of chicken broth, 1 tablespoon of curry powder, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, salt and pepper to taste, and chopped cilantro for garnish.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic and ginger to the pot, stirring continuously for about 1 minute. This will help release their flavors and aromas.
- Next, add the diced chicken breast to the pot. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink on the outside.
- Sprinkle the curry powder over the chicken, stirring well to coat the chicken evenly with the spice. Cook for an additional 1-2 minutes to toast the curry powder slightly, enhancing its flavor.
- Pour in the can of coconut milk and the 2 cups of chicken broth. Stir to combine all the ingredients, ensuring that the chicken is submerged in the liquid.
- Bring the soup to a gentle boil, then reduce the heat to low. Allow it to simmer for about 20 minutes. This will cook the chicken thoroughly and allow the flavors to meld together.
- After 20 minutes, taste the soup and season with salt and pepper as needed. Adjust the seasoning according to your preference.
- Once the soup is ready, remove it from the heat. Serve hot in bowls, garnished with chopped cilantro for a fresh flavor.
- Enjoy your delicious chicken coconut curry soup with a side of rice or crusty bread, if desired!
Tips
- For maximum flavor, toast your curry powder briefly before adding liquids to enhance its aromatic qualities.
- Use fresh chicken breast and dice it uniformly to ensure even cooking.
- Don't rush the simmering process - letting the soup cook slowly allows the flavors to develop and meld beautifully.
- For a richer soup, use full-fat coconut milk instead of light versions.
- Fresh ginger and garlic make a huge difference - avoid using pre-minced versions if possible.
- If you want extra heat, add a dash of red chili flakes or a chopped fresh chili.
- The soup can be stored in the refrigerator for 3-4 days, and the flavors actually improve overnight.
- Serve with jasmine rice or crusty bread to soak up the delicious broth.
Nutrition Facts
Calories: 388kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
