Chicken Coconut Curry Soup
Chicken Coconut Curry Soup is a creamy chicken and vegetable soup with coconut milk base and a kick of curry powder to make it interesting.
Ingredients
- 1 3-4 pound chicken
- 6 cups water
- 1 TB olive oil
- 1 large white onion diced (about 1 cup)
- 1 large carrot peeled and diced (about 1 cup)
- 1 large sweet potato peeled and diced (about 2 cups)
- 1 14- oz can diced tomatoes
- 1 TB garlic
- 1 TB fresh ginger about 2" knob
- 1 14- oz can light coconut milk
- 1 TB garam masala
- 1 tsp curry powder
- 1 lime juiced
- 1 cup fresh cilantro chopped
- 1 tsp salt
Instructions
- In a deep stock pot, add the chicken and cover with water (approximately 6 cups). Set the temperature to medium and let the chicken boil about 1 1/2 hours. Remove to a separate pot and set aside to cool slightly.
- Dry the original stock pot and set it over medium-high heat. Add the olive oil, onions, carrot and sweet potatoes and cook until the vegetables are soft, about 10-15 minutes. Add the garlic, ginger, salt and spices, and cook an additional 2 minutes. Add the diced tomatoes, coconut milk and broth. Turn the heat to high and bring to a boil.
- While waiting for the soup to boil, remove the meat from the chicken and add to the pot.
- Once the soup comes to a boil, reduce heat the medium and let simmer until all the vegetables are cooked through and fork tender. Add the lime juice and cilantro. Stir well and serve hot.