Dive into a bowl of bliss with our Creamy Coconut Curry Chicken Vegetable Soup! This vibrant, aromatic dish is not just a meal; it's an experience that transports your taste buds to the heart of Asia. With tender chicken, a medley of colorful vegetables, and the rich creaminess of coconut milk, this soup is a comforting hug on a chilly day. Ready in just 45 minutes, it’s perfect for a quick weeknight dinner or a cozy gathering with friends. Don’t miss out on the chance to elevate your culinary skills with this delightful recipe—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Chicken breast, diced
- Coconut milk
- Curry powder
- Mixed vegetables (carrots, peas, bell peppers)
- Onion, chopped
- Garlic, minced
- Ginger, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: diced chicken breast, coconut milk, curry powder, mixed vegetables (carrots, peas, bell peppers), chopped onion, minced garlic, grated ginger, salt, and pepper.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Next, add the diced chicken breast to the pot. Season with salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through.
- Once the chicken is cooked, sprinkle in the curry powder. Stir well to coat the chicken and onions with the curry powder, cooking for an additional 1-2 minutes to enhance the flavors.
- Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Add the mixed vegetables to the pot, stirring well to incorporate them into the soup. Allow the soup to simmer for another 10-15 minutes, or until the vegetables are tender.
- Adjust the seasoning with more salt and pepper if needed. If you prefer a thinner soup, you can add a bit of water or broth at this stage.
- Once the soup has reached your desired consistency and the vegetables are cooked, remove it from the heat. Let it cool slightly before serving.
- Serve the Creamy Coconut Curry Chicken Vegetable Soup hot, garnished with fresh herbs if desired, and enjoy your delicious meal!
Tips
- Prep Ahead: To save time, chop your vegetables and dice the chicken breast ahead of time. This way, you can whip up the soup in no time during a busy weeknight!
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, zucchini, or spinach can add a delicious twist to the soup.
- Adjust the Spice Level: If you like a bit of heat, consider adding some red pepper flakes or a dash of hot sauce when you add the curry powder.
- Make It Vegan: Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth to make this recipe vegan-friendly.
- Garnish for Flavor: Fresh herbs like cilantro or basil can elevate the flavors of the soup. A squeeze of lime juice just before serving adds a refreshing zing!
- Leftovers: This soup keeps well in the fridge for up to three days. Just reheat gently on the stove, adding a splash of water or broth if it thickens too much.
- Serving Suggestions: Serve with warm naan or steamed rice for a complete meal that will impress your family and friends!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
