Curry Coconut Chicken Soup

When winter sets in, and in Maine, it sets in for a long time, I love making comfort foods. Among those comfort foods is soup, which you really can’t beat on a cold winter’s night. This recipe is a great way to ward off the cold, especially with a touch of coconut, bringing to mind a warm summers day. For a vegetarian option, you can opt out of adding chicken, and instead add more veggies, such as potatoes, or even sear some tofu to add in, as well as swapping the broth for a vegetable broth.

•1 large pot

•1 sauté pan


•3 cups bone broth

•2 cups water

•1 tablespoon paprika

•1 pound chicken breast cutlets

•1 Tablespoon oregano

•1 Tablespoon thyme

•3 Tablespoons curry powder

•Salt and pepper, to taste

•3 carrots, peeled and chopped

•2 broccoli crowns, chopped

•4 ounces snow peas

•Handful of bok choy

•1 onion, diced

•1 cup mushrooms, diced

•1 can coconut milk


1.) In the large pot, drizzle a tablespoon of olive oil over the bottom and allow to heat up. Add in the onion and mushrooms, and sauté until the onions are translucent. Then, add in the bok choy and carrots and sauté a little longer until the carrots are softened slightly.

2.) Pour in the bone broth and water and deglaze the bottom of the pan. Bring to a rolling boil, then add in the broccoli crowns, snow peas, and coconut milk.

3.) In a separate pan, heat another teaspoon of olive oil, and then sear the chicken breast cutlets for about 6-8 minutes. They will be slightly underdone, but will finish cooking in the soup. Remove them from the pan, and dice.

4.) Add the paprika, oregano, thyme, curry powder, salt, and pepper to the soup. Then, add in the diced chicken. Bring the soup to a boil. Serve hot, and add with more salt and pepper if needed.

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