Description
A comforting and flavorful chicken curry soup that will warm you up.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 2 cups baby spinach
- 1 cup carrots, sliced
- 1 tablespoon lime juice
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned.
- Stir in onion, garlic, and ginger; cook until onion is translucent.
- Mix in curry powder and cook for 1 minute.
- Pour in coconut milk and chicken broth; bring to a simmer.
- Add carrots and cook for 10 minutes or until tender.
- Stir in baby spinach and lime juice; season with salt and pepper.
- Serve hot and enjoy!
Notes
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg