Coconut Curry Soup with Chicken, Carrots, and Kale
Servings: 4
Coconut curry chicken soup with carrots and kale is a rich and creamy low carb comfort food. What’s more, it can be made in 30 minutes or less - quick and easy enough for any weeknight dinner!
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Ingredients
- 3 cups shredded cooked chicken
- 3 cups shredded or grated carrots (3-4 large carrots)
- 6 cups loosely packed fresh kale stems removed and torn into bite-sized pieces
- parsley to garnish optional
For the broth
- 2 14-oz cans coconut milk full fat
- 2 14-oz cans chicken broth
- 1/2 cup lime juice
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp chili powder
- 1/4-1/2 tsp cayenne pepper to taste
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- kosher salt to taste
Instructions
- Add all broth ingredients to a large saucepan and bring to a boil. Reduce to simmer.
- Add chicken and carrots and simmer for about 10 minutes, or until carrots are tender.
- Stir in kale until wilted and tender. Serve, garnished with parsley, if desired!
Notes
See notes in blog post to modify to make gluten free, paleo, Whole30, or keto.