• Tristan Thibodeau, MSN

C O C O N U T 🍛 C U R R Y ✨ S O U P

{Gluten Free, Dairy Free, Egg Free, Added Sugar-Free}

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Coconut curry is my absolute favorite comfort food. In fact, my heaven is a place where there are coconut curry waterfalls, peanut butter rivers, and avocado showers! Actually, hold the last part...that might hurt a bit! 😂⠀ ⠀⠀ ⠀⠀ 🍛⠀ 🍛⠀ 🍛⠀ ⠀⠀ ⠀⠀ This coconut curry soup is sure to warm your weary bones and soothe your soul!! It’s creamy, savory, and has all the flavors of a traditional curry with a twist of cashew cream drizzled on top! YUM! ⠀ ⠀ Keep your eyes peeled for the recipe dropping 🎤 later this week! ⠀

This recipe was a bit of a fortuitous accident as I tried to make my regular coconut chicken curry in my InstantPot and instead I got soup! Somedays you just gotta roll with the punches because you never know....you might get a delicious soup out of your recipe "mistakes"!


Enjoy!


Prep Time 15 minutes


Cooking Time 60 minutes


Yields 6-8 servings


Ingredients

  • 1 lb organic chicken breast

  • 2-3 T extra virgin olive oil

  • 1 yellow onion, diced

  • 3-4 cloves of garlic, minced

  • 1 head of broccoli, cut into small florets

  • 3-4 Yukon gold potatoes, cubed

  • 3-4 carrots, peeled and diced

  • 1 can garbanzo beans, rinsed and drained

  • 1 can full-fat coconut milk (I used Thai Kitchen)

  • 1 28 oz can of fire roasted tomatoes

  • 2-3 T curry powder

  • 2 T red chili paste (I used Thai Kitchen)

  • Salt and pepper to taste

  • Juice from 1 lemon

  • 1 tsp apple cider vinegar

***Optional garnishes: cilantro, cashew cream, nutritional yeast, red pepper flakes


Instructions

  1. Prepare the chicken. I cooked mine on High in an Instant Pot for 20 minutes. If you do not have an instant pot cook the chicken by adding 1 T olive oil to a large soup pot or large deep pan. Dice the chicken and season with a heavy-handed of salt and pepper.

  2. Once the chicken is thoroughly cooked, remove from pan and set aside. To the same pan add 1 T olive oil and add the minced garlic and diced onions. Saute until translucent and fragrant.

  3. Add cubed Yukon gold potatoes and saute until the edges start to brown. Add the diced carrot and broccoli florets and cook for 5-8 minutes.

  4. Add the rinsed and drained garbanzo beans, fire roasted tomatoes, coconut milk, chili paste, curry powder, and chicken to the pot. Bring to a low boil, then cover and reduce to a low simmer.

  5. Allow curry to simmer for 25-30 minutes. Taste and season with salt and pepper.

  6. Finish with apple cider vinegar and lemon juice and serve!

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