Creamy Coconut Chicken Curry Soup | Kevin Wagonfoot
I’ll be honest—I used to think making curry soup at home was some kind of culinary magic I wasn’t equipped for. Turns out, all those fancy restaurant versions are just playing tricks on us. This creamy coconut chicken curry soup proved me wrong, and now I make it so often my kitchen smells permanently like the good stuff.
What really won me over is how straightforward it is. Five ingredients. That’s it. And despite its simplicity, this soup tastes like I actually know what I’m doing in the kitchen, which, let me tell you, is not always the case.
Why This Works for Low-Carb High-Protein
For the low-carb, high-protein crowd, this soup is basically a dream come true. You’re getting solid protein from the chicken, healthy fats from the coconut milk that keep you satisfied for hours, and virtually no carbs hiding in there. It’s the kind of meal that fills you up without the afternoon energy crash, which means I can actually focus on work instead of planning my next snack.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
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Creamy Coconut Chicken Curry Soup
This creamy coconut chicken curry soup is a delightful fusion of flavors, offering a rich, hearty broth enriched with tender chicken. Perfect for a comforting meal, it's low in carbs and high in prote
Ingredients
- 1 lb chicken breast
- 1 cup coconut milk
- 2 tbsp curry powder
- 1/2 cup chicken broth
- 2 cloves garlic
Instructions
- Begin by finely chopping the garlic and cutting the chicken into bite-sized pieces. This ensures even cooking and maximizes flavor infusion into the soup.
- In a large pot, combine the chicken and garlic with a splash of water over medium heat. Cook them until the chicken is no longer pink, about 5-7 minutes.
- Stir in the curry powder and let it cook for 1-2 minutes. This step is crucial as it allows the spices to bloom, enhancing the overall flavor of the soup.
- Pour in the coconut milk and chicken broth, mixing well. Bring the soup to a gentle simmer, allowing the flavors to meld for 10 minutes.
- Taste and adjust seasoning as needed, then serve hot. The soup should be creamy with a fragrant aroma, showcasing the rich golden hue from the curry.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use rotisserie chicken if you're short on time—I do it all the time, and nobody needs to know you didn't poach it yourself.
- Don't skip the full-fat coconut milk. The light stuff just doesn't give you that richness, and you're not eating carbs anyway, so lean into it.
- A squeeze of lime juice at the end makes everything taste sharper and more interesting. Trust me on this one.
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