coconut curry chicken soup

Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently.

Coaching takes place online, so the plans are affordable and available anywhere.

This is a delicious soup and has quickly become one of my favorites! Coconut Curry Chicken Soup Bev Cooks. Use regular, light or reduced fat coconut milk– all work. I made this in my dutch oven so that my chicken, which was a quarter leg, could simmer in the pot for a while with the soup.

I look forward to makng it again and trying some other veggie combos. I made a lot of veggies because I like to put a lot in the soup and make it a very hearty, filling soup. Used drained frozen spinach and a bit more broth.

This is an amazing soup!

Discard ginger piece. I will make this again, for sure!

Shrimp is another good option for more of a Thai Curry soup. Very filling and good sized portion for limited calories.

There are a lot of "moving parts" so it's a little labor intensive to pull together but it happens quickly.

You can always start with less and add more to taste, if desired later. More on that in. And if you make this Coconut Curry Chicken Soup, be sure to leave a comment or give the recipe a rating or tag me on Instagram!

I used all the ingredients per the recipe, plus added one sliced red bell pepper and 2 shredded carrots. Copyright © The FODMAP Factor. Curry Shrimp in Coconut Milk & Preview of Caribbean Cuisine Week I Can Cook That.

You'll love it! 315 calories; calories from fat 22%; fat 7.8g; saturated fat 3.7g; mono fat 2.2g; poly fat 1.3g; protein 29.3g; carbohydrates 30.9g; fiber 2.4g; cholesterol 62mg; iron 3.2mg; sodium 841mg; calcium 78mg. Great recipe. I've made this several times since I found this recipe. Coconut Lime Chicken and Sweet Potato Curry – Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Its now one of my favorite soup recipes. Five stars says it all! Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done. https://www.tasteofhome.com/recipes/coconut-curry-chicken-soup The soup will be thick. Next, add in the sweet potatoes, coconut milk, broth, salt, and pepper and let the mixture simmer until the potatoes have softened.

Simmer for another 5-8 minutes, ensuring chicken is cooked through.

Fresh & light. Loved this soup. This is one of my star soups that I make. It is a healthier way to get your Thai fix than regular curry. This was so delicious. Please check that.

This was amazing! Loved this. Nothing about the vegetables being added. I added lemongrass for a nice Thai feel and just to change it up I made it with shrimp and vegetable broth. by Nataliya Posner | Oct 5, 2020 | Weight Loss Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free, Peanut Free .

We only had one serving leftover and my teenager quickly put dibs on it for her lunch the next day. I sometimes substitute quinoa for the noodles.

I didn't have any red curry paste so I just omitted it from the dish. Yum, yum, yum! Followed the recipe exactly.

Forget first step and simplify prep time by tossing noodles in with chicken, onions, etc., then add spinach & snow peas for last 30 seconds.

Excellent! The proteins in this tough and hearty veg breaks down as it simmers in the soup, softening while still maintaining the characteristic bite of strong leafy greens, like collard greens and swiss chard.

Really great soup. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Will also add more spinach and snow peas. Might add a little more broth next time. They were great additions. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and … Taste of Home is America's #1 cooking magazine. Quick and delicious! It's become a favorite at my house.

283 calories; protein 23.3g 47% DV; carbohydrates 21.3g 7% DV; fat 15.3g 24% DV; cholesterol 48.4mg 16% DV; sodium 244.9mg 10% DV. Next time I will do the same except I will increase the spices as I do with almost every CL recipe I make. Top with cilantro sprigs and serve with lime wedges.

:-(. Cooking with pumpkin, Cauliflower, Chickpea, and Chicken Coconut Curry, Coconut Lime Chicken and Sweet Potato Curry, 1 large sweet Vidalia or yellow onion, diced small, 1 pound boneless skinless chicken breast, diced into bite-sized pieces, 3 to 5 cloves garlic, finely minced or pressed, 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped, 1/4 cup Thai red curry paste, or to taste (if you’re very sensitive to heat, add 1 tablespoon first and more later if desired), 2 large sweet potatoes, peeled and diced into 1/2-inch pieces, two 15-ounce cans coconut milk (I used lite; full-fat will deliver a richer/thicker result), 1 teaspoon freshly ground black pepper, or to taste, 3 cups fresh spinach leaves (about 3 heaping handfuls). I also used cooked rotisserie chicken from the market to save time since I didn't have leftover chicken on hand. I wouldn't change a thing! Definitely make this if you are looking for something totally different to make for your family. Will make this over and over. I used the Flu Fighting stock I made from Everyday Maven's recipe http://www.everydaymaven.com/2013/flu-fighter-chicken-stock/, and only one tablespoon of sugar. Stir in cilantro and chiles.

Anybody else thinking the same? It was fine.

Stir in snow peas and noodles. I would add a little more chicken or noodles because the broth seemed to overwhelm the rest of the ingredients. I would not change a thing and can't wait to make it again.

Top and serve with fresh Cilantro, shredded carrots, use your imagination!

Ginger and Turmeric are a very powerful anti-inflammatory and helps to reduce joint pain. Instead of blanching the spinach and snow peas, however, I just threw them in with the coconut milk. serve this to company, give to a sick friend, and make again.

Added a little extra curry paste, added an extra garlic clove, used the red pepper flakes instead of chilis (less spicy), and added a couple tablespoons of low-sodium soy sauce at the end to make it a little saltier. Stir in curry paste until completely dissolved. Soup will keep airtight in the fridge for up to 1 week.

I did deviate from the recipe slightly. Your email address will not be published.

Percent Daily Values are based on a 2,000 calorie diet. Used 3 t curry paste since we like it spicy.

This coconut curry soup is a brothier mashup of Sweet Potato and Chickpea Coconut Curry and this Thai Chicken Coconut Curry. I do not suggest tomatoes, but this is a personal choice. this link is to an external site that may or may not meet accessibility guidelines.

Definitely will make again.

Absolutely awesome soup--wonderful blend of flavors!!

T his is one tasty number!

Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine.

Can't wait to have leftovers.

Easy recipe to modify and make your own.

I substituted carrots for the snow peas, and I would probably add the carrots to the snow peas the next time I make this - probably next week! Made recipe with no substitutions or additions, a real hit! Taste and optionally add additional curry paste, salt, pepper, etc. Wonderful! Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. Served it with toasted French bread slices.

Fantastic! The lime is a must as it does mellow the taste from the fish sauce.

TheFODMAPFactor.com is a food and lifestyle blog aiming to help those on the low FODMAP diet more easily live a mindful, flavorful, and adventurous life of travel and outdoor adventure through sharing recipes, tips and other gut health-related finds.

I also add chili oil to make it a little spicier.

Great, great soup!!! Low FODMAP Curry Powder – With a combination of sweet, earthy and savory spices, this gives the soup the bulk of its flavor.

DELICIOUS.

In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Add coconut milk to pan; reduce heat, and simmer 5 minutes.

I recommend using half the amount of snow peas and not pre-cooking them, to retain texture.

My entire family loved it! When ready to eat, I put a bunch of fresh spinach in the bowl, poured the hot broth on top to wilt. This was just ok.

I even bumped up some of the other spices and doubled the garlic, but I like things to be bangin' with flavor. I would have liked more veggies, maybe some chopped carrots or broccoli. Shrimp Curry with Coconut Milk Lolibox.

This is the best thai soup I've ever tasted.

This made a great, somewhat quick dinner (partly because we cooked the chicken yesterday), and the flavor is amazing. Hello. Home Recipes Dishes & Beverages Soups Broth & Stock Recipes. Just as good reheated as first meal. I only put one tsp of the red curry paste because I don't like things too spicy and it was the perfect amount of spice. I'll definately make again- good for lunch or a first course. It had a wonderful aroma and delicious flavor.

You can add more liquid (broth or water) to thin your soup as needed. I added an EXTRA tablespoon of curry powder. Oh, I also modified the first step (steamed the snow peas in microwave, and did nothing to the spinach except add the hot snow peas and noodles to it.

I had rinsed them with water to stop the cooking so I suspect the heat from the blanched vegetables was the problem. I love Thai-inspired dishes because there are so many layers of flavor. So with this Coconut Curry Chicken Soup, there couldn’t possibly be a more perfect, savory dish for cooler weather. Stir. I will definitely be making this again. Omit if your tummy doesn’t like spice.

This recipe was anything but that.

Be sure to stay away from oils that contain ingredients such as: “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” or “natural roasted garlic flavor.” My favorite garlic-infused oil is by Garlic Gold. It wilted the rest of the way down after I poured the soup mixture over).

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Has already become a family favorite! I couldn't find fresh spinach, so I used what I already had.

You saved Thai Coconut Chicken Curry Soup to your. Puree until completely silky-smooth. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.