Looking for a coconut curry meal that will spice things up on a weeknight? This coconut curry soup is sweet and spicy, filled with healthy ingredients, and tastes great. When topped with shredded coconut and cilantro, this curry soup with chicken has an out-of-this-world flavor, and is sure to become a household favorite!
Yields: 4 servings | Serving Size: 1 1/2 cups |Calories: 374| Total Fat: 27 g | Saturated Fat: 20 g | Trans Fat: 0 g | Cholesterol: 62 mg | Sodium: 1042 mg | Carbohydrates: 10 g | Dietary Fiber: 4 g | Sugars: 5g | Protein: 24 g | SmartPoints: 15
- 2 tablespoons coconut oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cups chopped cauliflower florets
- 2 tablespoons curry powder
- 5 cups chicken stock
- 2 boneless, skinless chicken breasts, chopped
- 1 can lite coconut milk
- 1/2 cup fresh chopped cilantro
- Juice of 1 lime
- Shredded coconut, for garnish
- Salt and pepper, to taste
Heat a large pot or Dutch oven over medium heat. Add the coconut oil and the onion. Cook until soft and add the garlic. Cook for 1 more minute and add the cauliflower and curry powder. Stir and cook for 1 more minute. Season with salt and pepper.
Add the chicken stock and chicken breasts. Bring to a boil and reduce to simmer. Simmer for 20 minutes, until cauliflower is tender and chicken is cooked through.
Remove chicken breasts from pot, shred with two forks and return back to the pot. Add the coconut milk, cilantro, and lime juice. Stir and simmer about 5-10 minutes, until heated through.
Serve the soup hot, topped with shredded coconut.