Coconut Curry Chicken Soup Recipe

Ingredients

Protein

• 12 chicken thighs or drumsticks, bone-in and skin off

Liquids & Spices

• 12 cups cold water
• 2 tablespoons ginger, minced
• 4 large garlic cloves, thinly sliced
• 14 ounces can coconut milk, full fat or light
• 1 tablespoon curry powder
• 1 teaspoon turmeric, ground

Grains & Vegetables

• 1 1/3 cups wild rice blend or brown rice
• 4 large potatoes, cut into small cubes
• 14 ounces can chickpeas, rinsed & drained

Seasonings & Garnish

• 1 1/4 teaspoons salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup cilantro, finely chopped

Instructions

1. In a large pot, add the chicken thighs or drumsticks and 12 cups of cold water. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes with the lid slightly open. Skim off any foam or impurities using a fine mesh strainer.
2. To the simmering broth, add the minced ginger, sliced garlic, coconut milk, curry powder, and ground turmeric. Stir well to combine and bring back to a boil.
3. Add the wild rice blend or brown rice, cubed potatoes, rinsed chickpeas, salt, and black pepper into the pot. Stir to mix evenly, bring the soup to a boil again, then cover and reduce heat to a simmer. Cook for about 30 minutes until the rice and potatoes are tender. Stir occasionally and check doneness as needed.
4. Ladle the hot soup into bowls and garnish with finely chopped cilantro. Serve immediately for best flavor.

Notes

• Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, covered, over low heat.
• You can freeze the soup for up to 3 months. Use an airtight container leaving some headspace for expansion.
• For a spicier version, add chili flakes or chopped fresh chilies when adding the spices.
• Use chicken breasts if preferred, but thighs give a richer flavor and remain tender.
• Vegetarian option: omit chicken and add extra chickpeas or tofu.