Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, chopped
- 2 medium carrots, sliced
- 1 large bell pepper, diced
- 14 oz can full-fat coconut milk
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 2 cups kale or baby spinach, chopped
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prep all ingredients: chop onion, mince garlic and ginger, slice carrots and bell pepper.
- In a large pot over medium heat, add oil and sauté onions until translucent (about 5 minutes).
- Add minced garlic and ginger; stir for another 1–2 minutes until fragrant.
- Incorporate sliced carrots and bell peppers; cook until softened (about 5 minutes).
- Stir in diced chicken thighs with salt and pepper; cook until no longer pink (around 7–8 minutes).
- Pour in coconut milk and vegetable broth; mix in curry powder. Bring to a gentle boil.
- Reduce heat to simmer uncovered for about 20 minutes until chicken is cooked through.
- Stir in kale or spinach just until wilted before serving; finish with lime juice.
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- Feel free to add extra vegetables like sweet potatoes for added nutrition.
- Always season your soup during cooking to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 328
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 95mg