This coconut curry soup with chicken and chickpeas is so filling and satisfying, and it’s bursting with nourishing foods.
Take a gorgeous medley of vegetables, slowly simmer in a rich, creamy red curry coconut broth, add chicken, chickpeas, and dark leafy greens and voila! You’ve got yourself a healthy coconut curry soup that’s so filling and satisfying you might be fooled into thinking you aren’t eating as healthy as you actually are. And that’s how it should be. That’s real food done right. Healthy doesn’t have to be boring and delicious comfort food doesn’t have to be bad for you. To be successful in your healthy eating goals, it’s important to not feel like you’re suffering, and we promise, no one will be suffering when you offer them a steaming bowl of this hearty concoction.
What you need…
1 tbsp olive oil
1 large onion, diced
2 red bell peppers, diced
4 cloves of garlic, minced
1 can diced tomatoes
1 can chickpeas, drained and rinsed
4 cups chicken stock
2 cans full fat coconut milk
2 tbsp red curry paste
2 tsp fish sauce
juice of one lime
650g chicken breasts, sliced thin
2 cups roughly chopped kale, spinach or chard
salt to taste
fresh coriander for serving
How To Make Coconut Curry Soup
Here’s the thing with cooking healthy wholesome food—easy recipes will help you stick to your goals. If it’s even easier to make something healthy than it is to cook something unhealthy, you’ll be way more inclined to make the healthy recipe, right? Luckily, it really doesn’t get much easier than this Thai coconut soup recipe.
Here’s how to make it:
- Sauté onions and peppers in olive oil over medium heat. Sauté until onions are just tender. Add garlic and cook for 2 more minutes.
- Add tomatoes, curry paste, chicken stock and chickpeas and bring to rapid simmer. Stir until paste is dissolved.
- Add coconut milk, fish sauce and lime juice, bring back to a simmer and allow to cook for 10 minutes.
- Add chicken and cook for 10 minutes at a simmer until chicken is cooked through.
- Finish with the kale, spinach or Swiss chard. Simmer just until the greens are wilted—spinach will wilt almost immediately, whereas kale and chard need a bit longer.
- Serve! We love to serve this red curry soup with rice, or cauliflower rice, but it’s also a great one-bowl meal as-is.
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