Spicy Coconut Chicken Curry Soup
with Tomato, Carrot, Zucchini, Scallions & Cilantro
Spicy Coconut Chicken Curry Soup
Creamy coconut curry soup with tender chicken, tomato, carrot, zucchini, scallions, and cilantro, finished with a spicy kick for a cozy, vibrant bowl.
Ingredients
For 2 servings
- 3 ounce Carrot
- 1 teaspoon Chili Flakes
- 10 ounce Chopped Chicken Breast
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Cornstarch
- 1 tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 2 unit Scallions
- 1 unit Tomato
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories390
Protein35g
Carbs24g
Fat15g
Tags:
Protein SmartCalorie SmartCarb SmartLow SodiumEasy Cleanup
Swaps and substitutions
For a vegetarian version, swap the chicken for chickpeas, tofu, or extra vegetables and use a plant-based broth. If you need to avoid tree nuts or coconut, replace the coconut milk with oat or soy cooking cream for a similar richness.
What to serve with it
Serve with warm naan, basmati rice, or a crisp cucumber salad to round out the curry spices and add a refreshing contrast. A squeeze of lime and extra cilantro on the side also brighten each bowl nicely.
