Description
Coconut Curry Chicken Soup is a comforting and hearty one-pot meal featuring tender chicken thighs, wild rice, potatoes, chickpeas, and a spicy, flavorful coconut curry broth. Perfect for a nourishing dinner and easily customizable to suit your taste.
Ingredients
Units
Scale
Chicken and Broth
- 12 chicken thighs or drumsticks, bone-in and skin off
- 12 cups cold water
Spices and Aromatics
- 2 tablespoons ginger, minced
- 4 large garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 1 teaspoon turmeric, ground
Vegetables and Grains
- 1 1/3 cups wild rice blend or brown rice
- 4 large potatoes, cut into small cubes
- 14 ounces can chickpeas, rinsed and drained
Other Ingredients
- 14 ounces can coconut milk, full fat or light
- 1 1/4 teaspoons salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup cilantro, finely chopped
Instructions
- Prepare the broth: In a large pot, combine the chicken thighs or drumsticks with 12 cups of cold water. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low, leave the lid slightly open, and simmer for 30 minutes while skimming off any foam and impurities with a fine mesh strainer.
- Add spices and coconut milk: Stir in minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric. Bring the mixture back to a boil to fully combine the flavors.
- Add rice, vegetables, and chickpeas: Add wild rice blend or brown rice, cubed potatoes, rinsed and drained chickpeas, salt, and black pepper. Stir well, then cover and reduce heat to low. Simmer for about 30 minutes, stirring occasionally, until the rice and potatoes are tender and cooked through.
- Final seasoning and serving: Taste the soup and adjust salt and pepper if needed. Serve the soup hot, garnished generously with finely chopped cilantro for freshness and added flavor.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat by simmering on low heat while covered to maintain moisture and flavor.
- To freeze, place the cooled soup in an airtight container leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You can customize this soup by adding other vegetables like carrots or spinach during the last 10 minutes of cooking for extra nutrition.
- Using skinless chicken reduces fat content, but bone-in chicken adds deeper flavor to the broth.
- If you prefer a thicker soup, reduce the amount of water or simmer uncovered for a few extra minutes to concentrate the broth.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg
