Curried Carrot Coconut Chicken Soup

Hearty and packed with flavour! I made this soup for my husband just before he left for a long late night flight for work. Something to nourish the belly without feeling like a lead weight. This soup is ultimate comfort food….

Ingredients: Makes approximately 4 servings

  • 4 hormone free skinless boneless chicken leg and thighs chopped into bite-sized chunks
  • 1 onion
  • 1 leek
  • 1 clove garlic
  • Approx 4 fresh ginger chunks
  • Sprinkle of cayenne pepper
  • Approx 2- 3 tbsp curry powder
  • 1 tsp cinnamon,
  • Sea salt and pepper to taste
  • Butter or olive oil
  • 4 – 5 large diced carrots
  • Approx ½ can organic light coconut milk
  • Approx 1 cup skim milk
  • Chicken stock (as needed)
  • 1 orange juiced
  • Chopped coriander and natural low fat Greek yoghurt for garnish.

*Note: with spices it is completely up to you on how strong you want the flavour to be!  If in doubt add less to begin with then taste the soup as its cooking and if it is a little too light on taste then add more spice as needed.


On a medium heat sweat the diced onions in a pan with a teaspoon of butter or a little oil. Add the garlic, ginger chunks, spices, salt and pepper and stir to combine. Add the diced carrots and coat pieces in the herbs and onion, stirring for a few minutes to let the flavours combine. Then add the coconut milk, skim milk and orange and reduce heat so that mixture is simmering lightly. Do not overheat, as the milk will scald. Watch the liquid, if it starts to look like it is reducing too much add a splash of chicken stock. Once carrots are soft enough to cut through easily with a knife remove the soup from heat and transfer to a blender. (I reserved a little bit of the carrot chunks to add in the soup later). Pour the mixture into a blender and blend until smooth. Add chicken stock or a little extra coconut milk as needed if the soup mix is too thick.

In a separate non-stick pan-fry the chopped chicken legs thighs. The natural fats and juices from the meat means you will not need oil or butter. Cook the chicken until the juices in the pan run completely clear. (Depending on the size of your pieces you are probably looking at around 25 minutes total cooking time). Dark meat is much more forgiving than breast meat so do not worry if its overcooked a bit as it will still be tender. (You can add chicken breast instead of dark meat although I find breast meat can be very dry and chewy in a soup).

Once the chicken is cooked pour the pieces (with the juice) into the soup and transfer back to the pot to simmer on the stove for a few minutes so the flavours can get to know each other properly.

Serve soup with a dollop of low fat natural yoghurt and chopped coriander.


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