Chicken and Vegetable Curry Soup

Chicken and Vegetable Curry Soup

Serves 4

Coconut and curry lend an exotic tropical flair to this quick and easy savory dish. Fresh green beans, bok choy and carrots add a tender-crisp bite to this Asian-inspired chicken soup. Serve with or over jasmine rice.

  • 1 tablespoon coconut oil
  • 1/2 large onion, chopped (about 1 1/4 cups)
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup bok choy leaves and stems (about 1 small baby bok choy)
  • 1/2 cup chopped carrots
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon curry powder, or more to taste up to 2 tablespoons
  • 3 cups gluten-free chicken broth
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup lite coconut milk
  • 1/2 cup chopped green onions (optional)
  • 1 tablespoon grated unsweetened, dried coconut (optional)
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Melt coconut oil over medium heat in a large soup pot. Add onion, green beans, bok choy, carrots and bay leaf. Sauté, stirring often, for 5 minutes. Add chicken and curry powder and stir for 3 minutes to coat the chicken. Add chicken stock, salt and pepper. Bring to a boil, then reduce heat to simmer for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. If desired, garnish the soup before serving with green onions and coconut.

Nutritional Info: 
Per Serving:370 calories (160 from fat), 18g total fat, 14g saturated fat, 65mg cholesterol, 870mg sodium, 21g carbohydrate (6g dietary fiber, 5g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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