Coconut Curry Soup with Chicken

Note from me: I absolutely love curry! Between me and my husband, we probably keep our two favorite San Diego Thai restaurants in business. When we are wanting to stay in and cook (which we are working on doing more often), this soup is one of our frequents. It is so hearty and delicious–ultimate comfort on the colder days! I originally started making curry (the thicker, stew-like consistency) and over time, played around by adding more broth giving it more of a soup consistency. I try to reserve soups for dinner (my lightest meal of the day) to give my digestion a break as I sleep. This soup takes about 30 minutes to make, prep time included. I hope you enjoy!

You Will Need:

1 32 oz container of organic vegetable stock (light sodium)

1 32oz. Container of organic chicken broth (light sodium)

5 whole organic carrots chopped

3 stalks of celery chopped

1 whole large shallot diced. (if I don’t have shallots, I’ll use an onion)

4 small golden potatoes diced.

5 cloves of roasted garlic (I used garlic that i roasted from a previous meal but I also use the roasted minced garlic in the jar)

1 tsp of fresh grated ginger

1/2 tsp. Of fresh grated turmeric

1 pk. Organic chicken (I use boneless skinless thighs or ‘bone -in’ whole chicken for extra collagen goodness) Either will work. *Tip: always rinse your chicken before cooking.

A few dashes of poultry seasoning (optional)

2 tbs curry seasoning

1/2 tsp. Red pepper

Salt to taste

Fresh cracked pepper to taste

2 13.5 oz. cans of organic coconut cream/milk

2 stalks of organic green chard or kale (or whatever hearty leafy green is in season)


How I Prepare It:

Add the vegetable broth, chicken broth, carrots, potatoes, celery, shallots, garlic, grated ginger and turmeric to a pot and bring to a boil. Add the pack of organic chicken. I then season with the salt and pepper and poultry seasoning. Season to your liking. Once the chicken is cooked, I pour in the 2 cans of coconut milk, and add the curry seasoning and red pepper. Let boil a little longer on medium to high heat. Chop up the green chard or kale and add to the soup and bring heat to low-medium so it’s no longer boiling. At this point, I taste the broth and add any remaining seasonings I feel are needed. *sometimes the coconut milk will dilute the flavor so just add more to your liking. ( I’m almost always grating more ginger)

Serve up in a bowl and top with cracked black pepper. (Sometimes I add cilantro for my husband. I can’t stand the taste of cilantro. Lol)

Also, I love to squeeze fresh lime on top with chili flakes)

Serves 4-5 depending on your bowl size.