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Servings:

Chicken Coconut Curry Soup

This incredibly flavourful soup is filling, and nourishing and it's guaranteed to become a regular in your home! It is paleo-friendly, gluten-free, and dairy-free.

Total Time

20min

4.7

3 Ratings

Author: Joyous Health

Servings:

Ingredients

•

Small Onion , chopped

•

1/3 cup

Olive Oil , divided

•

1 clove

Garlic , chopped

•

2 Tbsp

Curry Powder

•

2 tsp

Ground Cumin

•

1 head

Cauliflower , chopped

•

Medium Butternut Squash , cubed

•

4 cups

Vegetable Stock

or Chicken Stock

•

Chicken Breasts , cubed

•

1 can
(796 mL)

Diced Tomatoes

•

1 can

Full-Fat Coconut Milk

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

In a large soup pot, add Olive Oil (1/3 cup) and heat to medium. Add Onion (1) and Garlic (1 clove) and saute for a few minutes.

Next, add Curry Powder (2 Tbsp) , Ground Black Pepper (to taste) , Ground Cumin (2 tsp) , and Sea Salt (to taste) . I suggest adding half the spices and the remaining when you add all the liquids so you can add them to your liking.

Add a splash of Vegetable Stock (4 cups) , if the onions are getting dry. Next, add Butternut Squash (1) and Cauliflower (1 head) along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients for 5-8 minutes.

Meanwhile, heat a saucepan on medium with olive oil and saute Chicken Breasts (2) until cooked through. Set aside.

Add Diced Tomatoes (1 can) to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it.

Add chicken and finally, add Full-Fat Coconut Milk (1 can) and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.

Enjoy right away or allow it to cool completely.

Author's Notes

Yields 6-8 servings.

Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill the jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.

Coconut milk: I used 2 cans but for the second can, I do not use the liquid, only the cream. If you wish to make this more of stew consistency, only add cream from both cans, no liquid.

Vegan option: Omit the chicken and replace it with chickpeas and use veggie stock.

Nutrition Per Serving

CALORIES

445

FAT

17.3 g

PROTEIN

15.9 g

CARBS

59.3 g