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Vegetable & Chicken Coconut Curry Soup

This vegetable & chicken coconut curry soup is creamy, a little spicy and full of crunchy vegetables and juicy chicken. A naturally dairy free meal that is perfect for everyone.
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Course Main Course
Cuisine Thai
Servings 6 bowls

Equipment

  • 1 stainless steel 8 qt pot
  • 1 cutting board
  • 1 Chefs Knife
  • 1 wooden spatula
  • 1 Measuring Cup Set
  • 1 stainless steel sauce pan

Ingredients
  

Coconut Curry Vegetable Chicken Soup

Rice:

  • 2 cups water or bone broth
  • 1 cup jasmine rice rinsed
  • 2 tablespoons grass fed butter optional

Soup:

  • 2 tablespoons olive oil extra virgin
  • ½ purple onion diced
  • 3 cloves garlice minced
  • 1 teaspoon freshly grated ginger or powdered ginger
  • ¼ cup red curry paste
  • 1 bell pepper of choice thinly chopped
  • 2 carrots thinly sliced
  • 1 zuchini thinly sliced
  • 4 cups organic bone broth or organic chicken stock
  • 1 13.5 oz can organic coconut milk or organic coconut cream
  • 3 tablespoons coconut aminos or soy sauce
  • 1 pound organic chicken breast diced
  • 2 cups broccoli florets fresh or frozen
  • 1 teaspoon sea salt
  • 1 lime freshly squeezed
  • 2 tablespoons cornstarch if using arrowroot powder add it to the soup when adding the chicken and broccoli with the coconut aminos

Instructions
 

Coconut Curry Vegetable Chicken Soup

  • Begin by making sure the chicken is thawed if it's frozen. If it is frozen, place the chicken (in the packaging) in a bowl of cold water to thaw for about 1 hour. Then remove the chicken from it's packaging, dry the chicken with a paper towel and cut into cubes.
  • Next chop up and prepare the vegetables. This will make assembling the soup easy.
  • Get rice on the stove and cook according to packaging instructions.
  • Heat a large 8 quart, stainless steel sauce pan and add the olive oil. Then mix in the chopped onion and garlic and cook 2-3 minutes until aromatic and onions are somewhat translucent.
  • Next toss in the carrots, bell peppers and zucchini and cook another 7 minutes or so until tender.
  • Mix in the red curry paste and freshly grated ginger until all the vegetables are coated and saute another 2-3 minutes.
  • Whisk in the bone broth, coconut milk and mix 2 tablespoons of cornstarch with the coconut aminos to pour into the pot and bring to a boil.
  • Turn the soup to a simmer and add in the chicken and broccoli florets. Cover the soup with a lid and let it simmer about 10 minutes until the chicken and broccoli are cooked through.
  • Serve warm with a serving of rice and enjoy.
  • Store leftover soup and rice in separate airtight containers in the refrigerator for up to 6 days.
Keyword Chicken, Coconut, Curry, Soup, Vegetable, White Rice