Need something to warm you up? This coconut curry chicken soup recipe will do the job. It’s got just a wee-bit of spice to get you all warmed up.

Don’t be alarmed by the long ingredients list, it all comes together fairly quickly and will make a perfectly balanced lunch or dinner meal.

Ingredients

  • 2 cups precooked chicken, diced;
  • 4 sweet potatoes, peeled and cut in chunks;
  • 1 bell pepper, sliced;
  • 1 carrot, shredded;
  • 1/4 head of cabbage, shredded;
  • 1 onion, chopped;
  • 3 garlic cloves, minced;
  • 2 tbsp. fresh ginger, minced;
  • 2 tbsp. red curry paste;
  • 1 tbsp. turmeric;
  • 2 cups full-fat coconut milk;
  • 2 cups chicken or vegetable stock;
  • Fresh cilantro for serving;
  • Olive oil / Coconut oil;
  • Sea salt and freshly ground black pepper;

Method

  1. Heat the oil in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
  2. Add the curry paste, turmeric, salt, and pepper and continue to cook for another minute or two.
  3. Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
  4. Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
  5. Heat some oil in a skillet over medium-high heat and heat the chicken, bell pepper, carrot and cabbage 2 to 3 minutes.
  6. Mix the chicken and vegetables mixture into the soup and serve with fresh cilantro.

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