Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 2 teaspoons curry powder
- 1 cup carrots, chopped
- 1 cup bell peppers, chopped
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping vegetables and dicing the chicken.
- In a large pot over medium heat, add a splash of oil and sauté ginger for about 1-2 minutes until fragrant.
- Add the diced chicken thighs; cook until browned (about 5-7 minutes).
- Incorporate the chopped carrots and bell peppers; stir for about 3-4 minutes until they soften.
- Pour in coconut milk and vegetable broth; bring to a simmer while stirring.
- Add curry powder along with salt and pepper; let it simmer gently for 15-20 minutes.
Notes
- Swap vegetables based on availability—try sweet potatoes or spinach for added nutrition.
- For extra heat, include fresh chili peppers during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg