Chicken Floating in Curried Coconut Soup
Dive into the fragrant world of Southeast Asian flavors with this vibrant Chicken Floating in Curried Coconut Soup. Tender poached chicken breasts swim in a silky, spiced coconut milk broth infused with aromatic curry powder, turmeric, and fresh ginger. Bright pops of color and crunch come from thinly sliced carrots and red bell peppers, while the tangy notes of lime juice and savory depth of fish sauce round out this rich, comforting dish. Garnished with a scattering of fresh cilantro and a touch of red chili flakes for optional heat, this gluten-free soup is a perfect balance of spice, creaminess, and zest. Serve it as is for a light, satisfying meal, or ladle over fluffy jasmine rice for an extra hearty experience. Ready in just 45 minutes, it’s a one-pot wonder that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 14 ounces Coconut milk
- 2 cups Chicken broth
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 tablespoons Vegetable oil
- 1 tablespoon Curry powder
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Red chili flakes (optional)
- 1 large Carrot
- 1 large Red bell pepper
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro leaves
- 2 cups Cooked jasmine rice (optional, for serving)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
1. Prepare the ingredients: Thinly slice the onion, mince the garlic, grate the ginger, and slice the carrot and red bell pepper into thin strips.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the sliced onion to the pot and sauté for 3-4 minutes until softened.
4. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
5. Sprinkle in the curry powder, turmeric, and red chili flakes (if using). Stir continuously for 30 seconds to toast the spices.
6. Pour in the chicken broth and coconut milk. Stir well to combine.
7. Bring the soup to a simmer, then add the carrots and red bell peppers.
8. Season the chicken breasts with salt and black pepper, then gently lower them into the simmering soup.
9. Cover the pot and poach the chicken for 15 minutes, or until fully cooked and tender.
10. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the soup.
11. Stir in the fish sauce, lime juice, and fresh cilantro leaves.
12. Taste the soup and adjust seasoning with more salt or lime juice, if needed.
13. Serve the soup hot, optionally ladling it over cooked jasmine rice for a heartier dish.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7158 mg | 311% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 42.7 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2862 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
