High Protein Creamy Coconut Curry Soup
Packed with bold flavors and nourishing ingredients, this High Protein Creamy Coconut Curry Soup is a wholesome delight that combines the warmth of aromatic spices with the richness of coconut milk. Featuring tender chicken, vibrant red bell peppers, protein-rich chickpeas, and fluffy quinoa, this soup provides a balanced, nutrient-dense meal perfect for busy weeknights or cozy dinners. Fresh ginger and curry powder infuse every spoonful with irresistible depth, while baby spinach and a splash of lime juice bring a bright, refreshing finish. Ready in just under an hour, this easy-to-make recipe is not only satisfying but also brimming with immune-boosting benefits. Garnish with cilantro for an added touch of freshness and serve it piping hot for a comforting bowl that everyone will love.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 tablespoon coconut oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 large, sliced red bell pepper
- 2 tablespoons curry powder
- 15 ounces, drained and rinsed canned chickpeas
- 14 ounces canned coconut milk
- 4 cups chicken broth
- 2 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped cilantro
- 1 cup quinoa
- 2 cups water
Instructions
Rinse quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce the heat and cover. Let it simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Set aside.
In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in garlic and grated ginger, cooking for another minute until fragrant.
Add sliced bell pepper and curry powder to the pot, stirring to coat the vegetables evenly with the spice. Cook for 2 minutes.
Slice chicken breasts into bite-sized pieces and add to the pot. Cook until the chicken is no longer pink on the outside, about 5 minutes.
Pour in the drained chickpeas, coconut milk, and chicken broth. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Stir in baby spinach until it wilts into the soup.
Add cooked quinoa, lime juice, salt, and pepper. Simmer for an additional 2 minutes.
Remove the soup from heat and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 11473 mg | 499% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 38.2 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 3431 mg | 73% | |
*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.
