Just imagine a pot of this chicken curry soup simmering on your stovetop and the curry smells filling your kitchen! Whether you are a curry lover or have never tried a curry dish in your life, give this soup recipe a try. I promise you will not be disappointed. When you dish up a bowl, all the colors come to life and the flavors will wow you!
- 3 cups rotisserie chicken, cut up or shredded
- 1 onion, diced
- 1 red bell pepper, cut into ½” pieces
- 3 cloves garlic, minced
- 2 Tbsp coconut oil
- 1 can full-fat coconut milk
- 1 cup cherry tomatoes, chopped (or 1 can of drained diced tomatoes)
- 1 cup of fresh or frozen peas
- ½ cup shredded carrots, roughly chopped
- 1-2 cups chicken broth
- 1 Tbsp fresh ginger, grated
- 1 Tbsp curry paste
- 2 tsp curry powder
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1 small can of diced green chilis
- 1-2 cups fresh or frozen spinach (or kale)
- ¼ cup fresh cilantro, chopped
- 1 Tbsp arrowroot flour
- Heat the coconut oil in a dutch oven or soup pot over medium heat. Add the onion, red pepper, garlic, ginger, carrots, curry paste, and spices. Sauté for about 5 minutes.
- Add the peas, tomatoes, broth, coconut milk, and chilis. Bring to a small boil.
- Mix a tablespoon of arrowroot flour with about 2 Tbsp of the soup broth and then stir it into the boiling soup. This will give a little thicker consistency. (This step is optional.)
- Add the chicken and spinach/kale and continue to cook until heated or until the spinach is wilted.
- Lastly, add the cilantro and stir the soup to combine.
- Dish up and enjoy! For a little added freshness, squeeze fresh lime juice over the top or sprinkle with some extra cilantro.