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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 3

3. Add the sliced onion to the pot and sauté for 3-4 minutes until softened.

Step 4

4. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 5

5. Sprinkle in the curry powder, turmeric, and red chili flakes (if using). Stir continuously for 30 seconds to toast the spices.

Step 6

6. Pour in the chicken broth and coconut milk. Stir well to combine.

Step 7

7. Bring the soup to a simmer, then add the carrots and red bell peppers.

Step 8

8. Season the chicken breasts with salt and black pepper, then gently lower them into the simmering soup.

Step 9

9. Cover the pot and poach the chicken for 15 minutes, or until fully cooked and tender.

Step 10

10. Remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the soup.

Step 11

11. Stir in the fish sauce, lime juice, and fresh cilantro leaves.

Step 12

12. Taste the soup and adjust seasoning with more salt or lime juice, if needed.

Step 13

13. Serve the soup hot, optionally ladling it over cooked jasmine rice for a heartier dish.

Nutrition Facts

Serving size	(2197.2g)

Amount per serving	% Daily Value*
Calories	1829.3

Total Fat 42.5g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 295.8mg	0%
Sodium 7158.4mg	0%
Total Carbohydrate 223.6g	0%
Dietary Fiber 11.6g	0%
Total Sugars 42.7g
Protein 134.8g	0%

Vitamin D 17.4IU	0%
Calcium 282.1mg	0%
Iron 16.7mg	0%
Potassium 2861.8mg	0%

*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.

Source of Calories

Fat: 21.1%

Protein: 29.7%

Carbs: 49.2%