Creamy Coconut Curry Soup with Tender Chicken

This coconut curry soup with chicken is a comforting and flavorful dish that is perfect for warming up on a chilly day. The creamy coconut milk lends a velvety texture to the fragrant curry spices, while the tender chicken adds protein and heartiness to the soup.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or noodles, for serving

Directions

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened.
2. Add the minced garlic and grated ginger, stirring until fragrant.
3. Stir in the red curry paste and cook for 1-2 minutes.
4. Add the chicken pieces and cook until they are no longer pink.
5. Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Bring to a simmer.
6. Add the sliced bell pepper, broccoli, and carrots. Cook for 10-15 minutes, until the vegetables are tender.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve the coconut curry soup hot, garnished with fresh cilantro, over cooked rice or noodles.

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