Coconut Curry Soup with Chicken and Vegetables

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True it is July and there is just a glimmer of hope that it might actually start to feel like summer, but that shouldn’t stop you from wanting a comforting bowl of soup for a meal, right?! Well, let’s just assume that’s the case! I know a bowl of soup sounds far more inviting in the cold and dreary winter months, but hey, with this intensely flavored bowl, you might actually feel like you are vacationing somewhere in Thailand or Sri Lanka! 

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The idea for this recipe originated from a lunch break conversation with a colleague who was longingly taking out a warm bowl of homemade soup from the microwave. It smelled great and she went on to add that she was so sad that her last bit of soup made in bulk was going to be consumed! She quickly summarized the recipe for me while I made a mental note of just three things – curry powder, coconut milk and whatever you want to throw in to make it a meal! I also remembered with a smile a small Ziploc bag of kefir lime leaves that I had in the freezer from an online purchase eons ago! I knew adding that would mean I would get an addictive aroma of combination of curry, coconut and citrus! What not to love about this, huh!

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I didn’t have to wait around to make this recipe. I had all the ingredients on hand – you think it is weird? 🙂 Especially those kefir lime leaves! Oh well! By the way, for those of you who wish to avoid meat, you can easily substitute the chicken with tofu and the chicken broth with vegetable broth. I think that in essence will make this recipe vegan! A really delicious one!

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So, armful of assorted vegetables, a small tray of chicken thighs and a little of this and that, voila, the recipe was concocted in a flash! Seriously, don’t let the list of ingredients discourage you from trying this out. It is really a snap to whip up and the end result is….honestly, I think you should just make it and tell me yourself!

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Coconut Curry Soup with Chicken and Vegetables

  • Servings: 6
  • Time: 45 min
  • Print

Ingredients
6 chicken thighs, skin removed
Salt and pepper to season the chicken
2 tablespoons canola oil, divided for use
2 large carrots, peeled and sliced into 1/4″ inch thick slices
1/2 large red pepper, sliced into 2″ strips
1/2 large green pepper, sliced into 2″ strips
1 cup sliced mushrooms (button or baby bella)
1/4 cup diced onions
2 cloves garlic, finely minced
1 tablespoon mild or medium curry powder
2 kefir lime leaves, zest of 1 lime OR 2″ piece of lemon grass, crushed
Zest from 1 lemon
Juice from 1 lemon
1/2 cup thick coconut milk
1 32-oz container chicken or vegetable broth
1 cup of water
2 tablespoons of soy sauce
Dash of crushed red pepper, optional
3 corn on the cobs, cut in half (optional)
1 cup of cooked noodles (rice or Udon preferred) – Optional

Preparation:
1. Season chicken pieces with salt and pepper and set aside.
2. Heat a large, heavy bottom pan over high heat and drizzle a tablespoon of oil. Place the chicken thighs in a single layer and brown on all sides. Remove from pan and set aside.
3. Add the remaining oil to the same pan and add the vegetables, including onion and garlic and saute for a few minutes.
4. Stir in the curry powder and cook for another minute or two till the raw smell of the curry powder fades away. Add in the browned chicken pieces.
5. Slowly add the chicken broth, water and soy sauce. Adjust the amount of soy sauce to your taste. Add in the kefir lime leaves, lemon zest and lemon juice. Cover the pan with a lid, reduce heat to medium and let the soup simmer for 30 minutes till the chicken is cooked through and vegetables are tender.
6. Reduce heat to low and slowly stir in the coconut milk, reserving a few tablespoons to top the soups before serving.
7. Serve hot with some noodles (if using) and a sprinkle of chopped cilantro.

You can refrigerate any leftover for consuming later. Just know that when you reheat, the soup may look a bit “split” because of the coconut milk trying to separate from the soup. The taste will still be great!

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