Print the recipe for Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens

Click the button below or select 'File > Print...'

Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens

bowl of coconut curry soup with chickpeas, chicken and kale in a bowl topped with fresh cilantro and fresh lime wedges
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon red curry paste, plus more to taste
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups chicken stock
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 2 (14 ounce) cans coconut milk, shaken
  • 2 teaspoons fish sauce
  • 2½ teaspoons sea salt, plus more to taste
  • 1½ pounds chicken breasts, thinly sliced
  • 2 cups kale or chard leaves roughly chopped, or baby spinach
  • 2 tablespoons lime juice
  • Minced fresh cilantro, for serving
  • Cooked rice or cauliflower rice, for serving, optional

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and peppers and cook, stirring occasionally until softened, about 5 minutes. Stir in garlic and cook until fragrant, 1 more minute. Stir in the curry paste until softened and combined with the vegetables. Stir in the tomatoes, chicken stock, chickpeas, coconut milk, fish sauce and salt. Increase the heat to high and bring to a boil. Turn the heat to low and simmer until the flavors begin to come together, about 15 minutes.

  2. Add the chicken and simmer until tender and cooked through, about 15 minutes. Stir in the kale and cook until wilted, about 3 minutes. Stir in the lime juice, add additional salt to taste.

  3. Sprinkled with fresh cilantro with a scoop of rice if desired.