Creamy Caribbean Chicken Coconut Soup
Dive into the vibrant flavors of the tropics with this Creamy Caribbean Chicken Coconut Soup, a soul-warming dish that blends bold spices and creamy textures for the ultimate comfort food. Featuring succulent bites of chicken simmered in a luscious coconut milk broth, this soup is infused with aromatic curry powder, turmeric, and a hint of allspice for an authentic Caribbean flair. Fresh vegetables like red bell pepper, carrots, and onions add depth, while the heat of a whole scotch bonnet pepper brings just the right kick. Finished with a squeeze of lime juice and a sprinkle of fresh cilantro, this recipe is perfect for weeknight dinners or impressing guests with its exotic charm. Ready in under an hour and bursting with vibrant flavors, this gluten-free soup delivers tropical comfort in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 500 grams chicken breast, diced
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, diced
- 1 large carrot, sliced
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground allspice
- 4 cups chicken stock
- 2 cups coconut milk
- 2 tablespoons lime juice
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small scotch bonnet pepper, whole
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced chicken and cook until lightly golden on the outside, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the garlic, ginger, red bell pepper, and carrot, and cook for 3-5 minutes until softened.
Add the curry powder, turmeric, and allspice, stirring constantly for 1 minute to toast the spices.
Pour in the chicken stock and return the cooked chicken to the pot.
Add the coconut milk, lime juice, thyme sprigs, salt, black pepper, and the whole scotch bonnet pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked and the flavors are well combined.
Remove the scotch bonnet pepper and thyme sprigs from the soup.
Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 55.0 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2858 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.
