Curry Coconut Chicken Soup
Family friendly Curry Coconut Chicken Soup that is ready to serve in under 45 minutes and is perfect for using up leftover cooked chicken.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 tbsp vegetable oil
1 bell pepper, chopped
1 onion, finely chopped
1 leek, sliced
2 garlic cloves, minced
3 tbsp tomato paste
2 cans (800 gr / 28 oz) crushed tomatoes
1.2 L / 5 cups chicken stock
2 tsp ground turmeric
4 tsp curry powder
1 tsp chili powder
½ tsp ground ginger
½ tsp paprika
½ tsp salt
A pinch of pepper
375 gr / 3 cups cooked chicken, cubed
250 ml / 1 cup coconut milk or cream
Plain yogurt, for serving
Fresh cilantro, for serving
Instructions
In a dutch oven or stockpot over medium high heat add vegetable oil, bell pepper, onion and leek. Cook until soft. 3-5 minutes.
Add minced garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Add crushed tomatoes, chicken stock, turmeric, curry powder, chili, ginger, paprika, salt and pepper.
Lower the heat and let the soup simmer for 20-25 minutes.
Add in cooked chicken and coconut milk. Simmer for 5 more minutes until the chicken is heated through.
Taste and adjust seasoning if needed before serving.
Dollop the yoghurt on top of the soup and sprinkle with fresh cilantro before serving.
Notes
The soup can be stored in the refrigerator up to 3-4 days in an airtight container.
Also freezes well for a quick dinner.
Find it online: https://www.alainga.com/curry-coconut-chicken-soup/