Chicken Curry Soup
This Chicken Curry Soup combines classic Thai curry spices, shredded chicken, and white rice in a creamy coconut broth to give you a rich and flavorful comfort food. It’s incredibly easy to make and is ready to eat in about 35 minutes!
Servings: 6
Ingredients
- 1 cup white rice
- 2 1/2 cups water
- 1 tbsp olive oil
- 1 large shallot diced
- 1 red bell pepper diced
- 2 carrots chopped
- 1 small zucchini chopped
- 1 tsp fresh ginger grated
- 3 garlic cloves minced
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 1 lb. chicken breast
- 6 cups chicken broth
- 15 oz. coconut milk
- cilantro
- lime juice
Instructions
- If you haven’t already, cook the rice. Pour the rice into a mesh sieve and rinse it under water for 2 minutes, then transfer it to a medium saucepan. Add the water, then bring the rice to a boil. Reduce to a simmer and simmer uncovered until most of the water has been absorbed. Turn the heat off and cover the pot with a lid, which will allow the rice to finish cooking.
- While the rice is cooking, make the soup. Heat oil in a large pot or dutch oven over medium heat, then add the shallot, bell pepper and carrots and sauté for 4-5 minutes. Then, add the zucchini, ginger and garlic and sauté for 1 minute.
- Next, add the curry paste, curry powder, cumin, salt, coriander, and turmeric and stir for 1 minute to allow the flavors to come together, then place the chicken breasts on top. Pour the broth and coconut milk into the pot, then bring the soup to a boil. Reduce heat to a simmer, partially cover the pot and simmer the soup for 15 minutes or until the chicken is cooked through.
- Remove the chicken and transfer it to a cutting board. Use two forks to shred the chicken, then return it to the pot and stir to combine.
- Divide into bowls, then top with cilantro and a squeeze of lime juice. Enjoy!
Notes
*Calories are per serving and are an estimation.
*If you’re making this ahead of time, wait to add the rice; otherwise, the rice will absorb a good amount of the broth so you’ll need to add significantly more when reheating (which is ok, but just something to note).
Nutrition
Serving: 1g | Calories: 408kcal | Carbohydrates: 34g | Protein: 22g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1184mg | Potassium: 750mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4913IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 4mg
