Description
Coconut Curry Chicken Soup is a hearty and flavorful one-pot meal featuring tender chicken, chickpeas, vegetables, and wild rice in a creamy, spicy coconut curry broth. This comforting soup is perfect for warming up, and it's versatile to customize to your taste.
Ingredients
Units
Scale
Chicken and Broth
- 12 chicken thighs or drumsticks, bone-in and skin off
- 12 cups cold water
Spices & Aromatics
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
Other Ingredients
- 14 ounces can coconut milk, full fat or light
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed & drained
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped (for garnish)
Instructions
- Prepare the broth: In a large pot, add the chicken and cold water. Cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, leaving the lid slightly open. During this time, skim off any foam or impurities with a small fine mesh strainer.
- Add aromatics and spices: Stir in the minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric. Bring the mixture back to a boil.
- Add vegetables and grains: Add the wild rice blend or brown rice, cubed potatoes, rinsed chickpeas, salt, and ground black pepper. Stir well, then cover and simmer for about 30 minutes or until the rice is fully cooked. Stir occasionally to prevent sticking and check for doneness.
- Finish and serve: Once the rice and potatoes are tender, ladle the soup into bowls and garnish with finely chopped cilantro. Serve hot and enjoy your comforting coconut curry chicken soup!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat by simmering on low heat with the lid on.
- This soup freezes well for up to 3 months. Use airtight containers leaving room for expansion when freezing.
- You can substitute brown rice with quinoa or white rice for different textures.
- For a spicier soup, add chopped fresh chili or a pinch of cayenne pepper along with the curry powder.
- Use light coconut milk to reduce calories, but full-fat coconut milk will give a richer flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg
