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Coconut Curry Soup with Chicken, Carrots, and Kale
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!
Course
Main Course, Soup
Cuisine
Asian
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
289
kcal
Author
Caroline Lindsey
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.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
23
g
|
Protein:
33
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
79
mg
|
Sodium:
940
mg
|
Potassium:
1131
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
26267
IU
|
Vitamin C:
136
mg
|
Calcium:
210
mg
|
Iron:
4
mg