Description
Cozy Curry Chicken Soup is a soul-warming, one-pot meal packed with tender chicken, creamy coconut milk, fragrant curry spices, and hearty vegetables—a nourishing hug in a bowl for chilly nights or comfort cravings.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 2 carrots, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 cups chicken broth
- 2 cups baby spinach
- 1 tbsp lime juice
- Salt and pepper, to taste
- 1 tbsp oil, for sautéing
Instructions
- Heat oil in a large soup pot over medium heat. Add diced onion and sauté until softened and fragrant, about 3–4 minutes. Add garlic and ginger; cook for 1 more minute.
- Sprinkle in curry powder and stir for 1 minute to bloom the spices. Add chicken thighs and stir to coat.
- Pour in chicken broth and add sliced carrots. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through and carrots are tender.
- Stir in coconut milk and simmer gently (do not boil) for 5 minutes until heated through and creamy.
- Add baby spinach and let it wilt. Finish with lime juice and season with salt and pepper to taste. Serve hot.
Notes
- Garnish with fresh cilantro, green onions, chili oil, or crispy onions for added flair.
- Serve with naan, rice, baguette, or cucumber salad for a complete meal.
- For presentation, swirl coconut milk on top or serve over rice noodles.
- Refrigerate leftovers for 3–4 days; stir well before reheating.
- Freeze cooled soup for up to 3 months; thaw overnight and reheat gently on stovetop.
- Use chicken breast if preferred, or swap in other veggies like bell pepper, peas, or cabbage.
- The soup is naturally dairy-free and gluten-free (check labels).
- Slow cooker method: sauté aromatics, then cook all but spinach and lime on low for 6 hours. Add final ingredients just before serving.
