coconut curry chicken soup

It’s the new year, and although I am not one to jump on the whole “new year, healthier me” bandwagon, I do love a healthy, warm, creamy, curry flavored veggie-packed soup. The fresh squeezed lime and cilantro add such a fresh finish at the end of this soup and I swear the flavor continues to build with every bite you take.

BONUS: This recipe can easily be made vegetarian by omitting the chicken breasts and subbing the broth for vegetable broth. It can also be made gluten-free by using tamari in place of the soy sauce.

If you are needing just a little more filling, this soup ladled over a cup of jasmine rice or rice noodles will do the trick!

Recipe by: The Culinary Nest

MAKES

6 servings

Prep Time: 10 minutes

Total Time: 45 minutes

INGREDIENTS

2 tablespoons olive oil

1 medium onion, diced

1 red pepper, thinly sliced

1 green pepper, thinly sliced

2 cups green cabbage, thinly sliced or diced in 1” chunks

1 (14oz) can sliced bamboo shoots

4-6 cloves garlic, minced

1” piece of ginger, grated or minced

3 chicken breasts

1 (48oz.) box of chicken broth

1 (13.5oz.) can full fat coconut milk

2 tablespoons green curry paste

1 tablespoon curry powder

1 tablespoon turmeric

1/4 cup soy sauce (use tamari for gluten-free)

2 tablespoons Worcestershire

2 tablespoons coconut palm sugar or brown sugar

1 teaspoon crushed red pepper, more if desired

1 teaspoon salt, plus more if desired

2 limes, squeezed

1/2 cup fresh cilantro, roughly chopped + more for garnish

Other garnish ideas: crushed peanuts or cashews, chili sauce or sriracha, bean sprouts

METHOD

1. Heat a medium size stock pot on medium heat and add 2 tablespoons olive oil. Sauté the onion and peppers for 5 minutes, stirring occasionally. Add the cabbage, bamboo shoots, garlic and ginger, sauté for 5 more minutes, stirring occasionally.

2. Add the chicken breasts, broth, coconut milk, curry paste, curry powder, turmeric, soy sauce, Worcestershire, coconut sugar, crushed red pepper and salt. Bring to a light boil for 20-25 minutes, until the chicken is cooked thoroughly (internal temp 165˚F).

3. Remove the chicken breasts and use two forks to shred the meat. Return to the pot.

4. Add the fresh squeezed lime juice and chopped cilantro. Taste for seasoning (tip: Want it spicier? Add more crushed red pepper. More savory? More curry paste. A little sweeter? More palm sugar. Creamier? More coconut milk. Saltier? More salt or soy sauce.) and adjust as necessary.

5. Ladle into bowls and garnish with fresh cilantro + other garnish options listed above if desired. Enjoy!