Description
Coconut Curry Chicken Soup is a hearty and flavorful one-pot meal featuring tender chicken thighs, vegetables, chickpeas, and rice simmered in a spicy coconut curry broth. This wholesome soup is perfect for a comforting dinner and is customizable to your taste preferences.
Ingredients
Units
Scale
Soup Base
- 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
Vegetables & Legumes
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed and drained
Grains & Seasonings
- 1 1/3 cups wild rice blend or brown rice
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped
Instructions
- Prepare the Broth: In a large pot, add the chicken thighs and 12 cups of cold water. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 30 minutes, leaving the lid slightly open to allow steam to escape. Skim off any foam or impurities that rise to the surface using a fine mesh strainer or spoon.
- Add Aromatics and Spices: Stir in the minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric into the pot. Mix well and bring the soup back to a boil over medium heat.
- Add Rice, Vegetables, and Legumes: Add the wild rice blend or brown rice, cubed potatoes, and rinsed chickpeas to the pot. Season with salt and black pepper. Stir gently, cover the pot, and simmer on low heat for about 30 minutes or until the rice and potatoes are tender. Stir occasionally and check for doneness.
- Finish and Serve: Once the rice is cooked and the vegetables are tender, remove the pot from heat. Ladle the soup into bowls and garnish each serving with finely chopped cilantro. Serve the soup hot for the best flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat while covered.
- This soup freezes well. Freeze in an airtight container leaving room for expansion for up to 3 months.
- For a vegetarian or vegan option, substitute chicken with firm tofu or extra chickpeas and use vegetable broth instead of water.
- You can adjust the spice level by adding more or less curry powder and turmeric according to your preference.
- Wild rice blend or brown rice provides a nutty flavor and chewy texture; feel free to use white rice for a softer texture, but adjust cooking time accordingly.
Nutrition
- Serving Size: 1 bowl (about 350 g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg
