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Golden Curry Chicken & Vegetable Soup
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Golden Curry Chicken Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Indian
Servings: 6
Author: Lovoni

Ingredients

  • 2 tablespoons olive oil or ghee
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 1 tablespoon diced ginger
  • 2 tablespoons curry powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 lb carrots, peeled & diced about 4 large carrots
  • 1 lb sweet potatoes, peeled & diced about 3 medium sweet potatoes
  • 4 cups chicken broth
  • 14 oz can coconut milk
  • a good pinch of salt & pepper
  • 1 lb skinless, boneless chicken breasts or thighs
  • 4 large handfuls of baby spinach leaves
  • 1/4 cup chopped fresh cilantro
  • pappadums or toast, to serve

Instructions

  • Heat the oil in a pot or Dutch oven over medium heat. Add onion, garlic & ginger & cook, stirring occasionally, for 5 minutes or until softened. 
  • Add curry powder, turmeric & cayenne pepper. Cook for 1 minute or until fragrant. 
  • Add carrot, sweet potato, broth, coconut milk, salt & pepper. Bring to a boil, then reduce to a simmer. Add chicken. Cover & cook for 25 minutes, stirring occasionally, until chicken is tender & veggies are cooked. 
  • Remove chicken from the pot & using two forks, shred chicken into small pieces. Return chicken to pot with spinach & cilantro. Cover & cook for about 2 minutes or until spinach is just wilted. 
  • Ladle into warm bowls & serve with pappadums or toast.