Description
Coconut Curry Chicken Soup is a hearty, flavorful one-pot meal combining tender chicken thighs, vegetables, chickpeas, and a rich, spicy coconut curry broth. This comforting soup is easy to customize and perfect for a filling lunch or dinner.
Ingredients
Units
Scale
Protein
- 12 chicken thighs or drumsticks, bone-in and skin off
Broth & Spices
- 12 cups cold water
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 14 ounces can coconut milk, full fat or light
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
Vegetables & Legumes
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed & drained
Grains
- 1 1/3 cups wild rice blend or brown rice
Seasonings & Garnish
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped
Instructions
- Prepare the broth: In a large pot, add chicken thighs and 12 cups of cold water. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30 minutes, leaving the lid slightly ajar. Use a small fine mesh strainer to remove any foam or small particles that rise to the top during simmering.
- Add aromatics and spices: Stir in minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric. Bring the mixture back to a boil to fully incorporate the flavors.
- Add rice, vegetables, and chickpeas: Add the wild rice blend or brown rice, cubed potatoes, rinsed chickpeas, salt, and pepper to the pot. Stir well, then cover and simmer for about 30 minutes or until the rice and potatoes are cooked through. Stir occasionally and check for doneness.
- Finish and serve: Remove from heat and ladle the soup into bowls. Garnish generously with chopped cilantro and serve hot for a comforting meal.
Notes
- Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat while covered.
- Freeze leftovers in airtight containers, leaving space for expansion, for up to 3 months.
- For a lighter version, use light coconut milk instead of full fat.
- You can substitute wild rice blend with brown rice or jasmine rice based on preference.
- Adjust the curry powder and turmeric amounts to your taste preference for spice intensity.
- For added vegetables, consider including diced carrots, bell peppers, or spinach during the last 10 minutes of cooking.
Nutrition
- Serving Size: 1 bowl (about 350 g)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 85 mg
