Curry and coconut are one of the most sublime combinations out there. I love that this coconut curry chicken soup can be a light yet filling lunch as a simple bowl of soup, or a more hearty dish when ladled over rice or noodles. You can also substitute some veggies with others and make it totally new.
prep time 10 min cook time 25 min
ingredients for 4
- 400 g chicken breast, shredded or cut into bite size pieces
- 1 onion, thinly sliced
- 2-3 garlic cloves, crushed
- 3 carrots, cut into rounds
- 2 potatoes, diced
- 1-2 Tbsp extra virgin olive oil
- grated ginger
- 2-3 Tbsp green curry paste
- 1 l chicken or vegetable stock
- curry powder
- turmeric
- salt
- 1 can (400g) coconut milk
- parsley (or coriander)
- handful of pumpkin seeds to garnish
- optional: fresh spinach leaves, snow peas, white buttons, bell peppers
1. In a heavy bottom soup pot over medium heat sauté the onions until translucent. Add garlic, ginger and curry paste and stir to combine.
2. Stir in carrots and potatoes, cook for about 3-5 min. Add stock, curry powder, turmeric, salt and the chicken, cook for 10 min or until your chicken is done.
3. Add coconut milk and cook for additional 3 min. Check the seasoning and add chopped parsley ( or coriander).
4. Serve as is or over basmati rice. Add pumpkin seeds onto your plate.
Tip: substitute chicken with salmon and parsley with dill and voilà:
BUON APPETITO!