High Protein Creamy Coconut Curry Soup

Indulge in the vibrant flavors of this High Protein Creamy Coconut Curry Soup—a wholesome, one-pot meal that’s as nourishing as it is delicious. Packed with tender chicken, nutrient-rich chickpeas, and fluffy quinoa, this soup is a protein powerhouse perfect for a satisfying lunch or dinner. The rich, velvety base combines coconut milk with fragrant curry powder, fresh ginger, and garlic for a warming, aromatic experience, while vibrant red bell pepper and wilted baby spinach add bursts of color and texture. Finished with a squeeze of zesty lime juice and fresh cilantro, this gluten-free soup is the ultimate comfort food with an exotic twist. Whether you're meal prepping or serving a quick family dinner, this creamy curry soup is sure to please!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add sliced bell pepper and curry powder to the pot, stirring to coat the vegetables evenly with the spice. Cook for 2 minutes.

Step 5

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.

Step 6

Pour in the drained chickpeas, coconut milk, and chicken broth. Stir to combine and bring the mixture to a gentle boil.

Step 7

Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to meld together.

Step 8

Stir in baby spinach until it wilts into the soup.

Step 9

Add cooked quinoa, lime juice, salt, and pepper. Simmer for an additional 2 minutes.

Step 10

Remove the soup from heat and garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(3274.3g)

Amount per serving	% Daily Value*
Calories	2779.5

Total Fat 140.5g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 286mg	0%
Sodium 11472.8mg	0%
Total Carbohydrate 216.1g	0%
Dietary Fiber 23.7g	0%
Total Sugars 38.2g
Protein 175.3g	0%

Vitamin D 0IU	0%
Calcium 492.1mg	0%
Iron 39.2mg	0%
Potassium 3431.1mg	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: 44.7%

Protein: 24.8%

Carbs: 30.5%