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RECIPE
13 INGREDIENTS 7 STEPS 20min

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.
Chicken Coconut Curry Soup Recipe | SideChef
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.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
20min
Total Time
$3.01
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Small Onion , chopped
1/3 cup
Olive Oil , divided
1 clove
Garlic , chopped
up to 2 cloves
2 Tbsp
Curry Powder
I used organic curry powder, up to 3 Tbsp
1/2 Tbsp
Ground Cumin
1 head
Cauliflower , chopped
1
Medium Butternut Squash , cubed
2 small squash
4 cups
Vegetable Stock
or Chicken Stock
2
I used organic chicken breasts
1 can
(796 mL)
Diced Tomatoes
1 can
Full-Fat Coconut Milk
up to 2 cans
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
549
FAT
26.2 g
PROTEIN
13.3 g
CARBS
67.8 g

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.

Cooking Instructions

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Step 1
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.
Step 2
Next, add Curry Powder (2 Tbsp) , Ground Black Pepper (to taste) , Ground Cumin (1/2 Tbsp) , 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.
Step 3
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.
Step 4
Meanwhile, heat a saucepan on medium with olive oil and saute Tyson® Chicken Breasts (2) until cooked through. Set aside.
Step 5
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.
Step 6
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.
Step 7
Enjoy right away or allow it to cool completely.
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Nutrition Per Serving
Calories
549
% Daily Value*
Fat
26.2 g
34%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
23.2 mg
8%
Carbohydrates
67.8 g
25%
Fiber
8.0 g
29%
Sugars
38.8 g
--
Protein
13.3 g
27%
Sodium
846.0 mg
37%
Vitamin D
0.1 µg
0%
Calcium
141.1 mg
11%
Iron
3.3 mg
18%
Potassium
1200.0 mg
26%
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