Chicken and Vegetable Curry Soup

Chicken and Vegetable Curry Soup

Rated:
Recipe Rating: 3.66172
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.
Ingredients: 
  • 1 tablespoon coconut oil
  • 1/2 large yellow onion, chopped
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 small baby bok choy, roughly chopped
  • 2 medium carrots, chopped
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon curry powder, plus more to taste
  • 3 cups gluten-free chicken broth
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup lite coconut milk
  • 1/2 cup chopped green onions
  • 1 tablespoon grated unsweetened, dried coconut
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Method: 
Melt coconut oil in a large soup pot over medium heat. Add onion, green beans, bok choy, carrots and bay leaf. Cook, stirring often, until the vegetables begin to often, about 5 minutes. Add chicken and curry powder and cook, stirring constantly, until fragrant, about 3 minutes. Add broth, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook, uncovered, until the chicken is cooked through, for 10 to 15 minutes. Stir in coconut milk and continue to heat for another minute or until just simmering. Transfer to serving bowls and garnish 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 carbohydrates, (6 g 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.