This sweet & spicy soup hits the spot.
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!
Coconut Curry Chicken Soup
Ingredients
- 2 tablespoons coconut oil
- 1 onion small, diced
- 1 garlic clove minced
- 2 cups cauliflower florets chopped
- 2 tablespoons curry powder
- 5 cups chicken stock
- 2 boneless and skinless chicken breasts chopped
- 13 1/2 ounces lite coconut milk can
- 1/2 cup cilantro fresh, chopped
- 1 lime juiced
- coconut shredded, for garnish
- salt and pepper to taste
Instructions
- 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.
Nutrition Information
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Hi,I tried the coconut curry chicken soup and it turned out delish! Thanks-you all are lifesavers!!