Curried Chicken Soup with Coconut and Kale
By Jessica RudolphPublished on February 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 1 onion, chopped1 red bell pepper, stemmed, seeded, and chopped2 tablespoons grated fresh ginger 1 tablespoon curry powder 1 ½ teaspoons table salt ¼ teaspoon cayenne pepper, plus extra for seasoning8 ounces kale, stemmed and chopped1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks2 cups water 1 (14-ounce) can coconut milk 1 tablespoon lime juice, plus lime wedges for serving
Before You Begin
We developed this recipe with Aroy-D Coconut Milk. Garnish this soup with sliced scallions. If desired, you can serve this soup with brown rice for a heartier meal.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Add ginger, curry powder, salt, and cayenne and cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.
- Reduce heat to medium-low and simmer until chicken is cooked through and kale is tender, about 15 minutes. Off heat, stir in lime juice and season with salt and extra cayenne to taste. Serve, passing lime wedges separately.
Time
45 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons grated fresh ginger
1 tablespoon curry powder
1 ½ teaspoons table salt
¼ teaspoon cayenne pepper, plus extra for seasoning
8 ounces kale, stemmed and chopped
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks
2 cups water
1 (14-ounce) can coconut milk
1 tablespoon lime juice, plus lime wedges for serving
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons grated fresh ginger
1 tablespoon curry powder
1 ½ teaspoons table salt
¼ teaspoon cayenne pepper, plus extra for seasoning
8 ounces kale, stemmed and chopped
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks
2 cups water
1 (14-ounce) can coconut milk
1 tablespoon lime juice, plus lime wedges for serving
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons grated fresh ginger
1 tablespoon curry powder
1 ½ teaspoons table salt
¼ teaspoon cayenne pepper, plus extra for seasoning
8 ounces kale, stemmed and chopped
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1⁄2-inch chunks
2 cups water
1 (14-ounce) can coconut milk
1 tablespoon lime juice, plus lime wedges for serving
Why This Recipe Works
Coconut milk kept our broth creamy and comforting, while ginger and curry powder added spicy heat to keep it lively.
Before You Begin
We developed this recipe with Aroy-D Coconut Milk. Garnish this soup with sliced scallions. If desired, you can serve this soup with brown rice for a heartier meal.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Add ginger, curry powder, salt, and cayenne and cook until fragrant, about 1 minute. Stir in kale, chicken, water, and coconut milk and bring to boil, scraping up any browned bits.
- Reduce heat to medium-low and simmer until chicken is cooked through and kale is tender, about 15 minutes. Off heat, stir in lime juice and season with salt and extra cayenne to taste. Serve, passing lime wedges separately.
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