Description
Coconut Curry Chicken Soup is a hearty and flavorful one-pot meal featuring tender chicken thighs, aromatic spices, creamy coconut milk, and a mix of vegetables and chickpeas. This comforting soup is perfect for a warming lunch or dinner and can be easily customized to suit your taste.
Ingredients
Units
Scale
Main Ingredients
- 12 chicken thighs or drumsticks, bone-in and skin off
- 12 cups cold water
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 14 ounces can coconut milk, full fat or light
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed & drained
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped
Instructions
- Boil the chicken: In a large pot, add the chicken thighs or drumsticks along with 12 cups of cold water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 30 minutes, leaving the lid slightly open. Skim off any foam or small particles that rise to the top using a small fine mesh strainer to keep the broth clear.
- Add aromatics and spices: After simmering the chicken, add minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric to the pot. Stir well to combine, then bring the mixture back to a boil to meld the flavors.
- Add vegetables and grains: Stir in the wild rice blend or brown rice, cubed potatoes, rinsed chickpeas, salt, and black pepper. Bring to a boil again, then cover and reduce heat to low. Simmer for about 30 minutes, stirring occasionally, until the rice and potatoes are fully cooked and tender.
- Finish and serve: Taste and adjust seasoning if needed. Serve the soup hot, garnished with freshly chopped cilantro for a fresh, vibrant finish.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat while covered.
- To freeze, transfer soup to an airtight container leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a spicier version, add chili flakes or fresh chopped chilies along with the aromatics.
- You can substitute chicken thighs with boneless chicken breasts, adjusting cooking time accordingly.
- Use any rice variety you prefer, but cooking time may vary; adjust accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg
