Description
Flavorful curry, tender pulled chicken, creamy coconut milk, and pureed veggies make this Creamy Coconut Curry Chicken Soup cozy and filling!
Adapted from The Silver Palate Cookbook
Ingredients
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- olive/avocado oil
- 1 onion, chopped
- 2 carrots, peeled & chopped
- 1 head cauliflower, chopped into bite-size pieces
- 2 tablespoons yellow curry powder
- dash of cayenne pepper
- 3 cloves garlic
- 4 cups chicken broth, plus more if desired
- ~1 lb chicken breast
- 1 15–ounce can unsweetened full fat coconut milk
- 16 ounces frozen peas
- salt & pepper
- cilantro & lime, optional
Instructions
- In a large pot, heat oil on medium-high heat until it shimmers. Sauté the onions, carrots, cauliflower, garlic cloves, curry powder, and dash of cayenne until onions are translucent, 8-10 minutes minutes. Season with salt & pepper to taste.
- Add chicken broth and chicken breast. Bring to a boil, cover, and reduce heat to low. Simmer for 20–25 minutes.
- When chicken is cooked, take it out to cool, then pull into bite-size pieces. Set aside for now.
- Pour the soup through a wire mesh strainer into a quart glass measuring cup. Transfer the solids into a blender and puree. Add puree and reserved soup liquid back into pot. If you’d like the soup to be more liquidy, add extra chicken broth. Alternatively, use an immersion blender to blend it up in the pot.
- Add pulled chicken back into soup. Then add the coconut milk and frozen peas. Simmer for 10-15 more minutes to bring peas and chicken to temp & allow flavors to develop. Salt & pepper to taste. Garnish with cilantro & a squeeze of lime if desired.
Notes
- The equipment section above contains affiliate links to products that could help you make this recipe!
- You could make this recipe vegan/vegetarian by subbing the chicken broth with veggie broth and the chicken for beans or tofu. Baked tofu chunks would be good!
Keywords: curry, chicken, soup, coconut, cauliflower
