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Curried Chicken Soup with Coconut and Kale
4.2 (257 reviews)
This comforting, savory chicken soup is ready in less than an hour. Coconut milk kept our broth creamy and comforting, while ginger and curry powder added spicy heat to keep it lively.
Total Time45
Servings4
540
Caloriesper servingNutrition Information
540
Calories
40 grams
Fat
8 grams
Carbs
38 grams
Protein
Fiber
3 grams
Sugar
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 2 tablespoons grated fresh ginger
- 1 tablespoon curry powder
- 1 1/2 teaspoons table salt
- 1/4 teaspoon cayenne pepper, plus extra for seasoning
- 8 ounces kale, stemmed and chopped
- 1 1/2 pounds boneless, skinless chicken thigh, trimmed and cut into 1⁄2-inch chunks
- 2 cups water
- 1 (14-ounce) can coconut milk
- 1 tablespoon lime juice, plus lime wedges for serving
Instructions
- 1Note: We developed this recipe with Aroy-D Coconut Milk. Garnish this soup with sliced scallions. If desired, you can serve this soup with brown rice for a heartier meal.
- 2Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Add ginger, curry powder, salt, and cayenne and cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.
- 3Reduce heat to medium-low and simmer until chicken is cooked through and kale is tender, about 15 minutes. Off heat, stir in lime juice and season with salt and extra cayenne to taste. Serve, passing lime wedges separately.