Indian curry powder and coconut milk create a rich and flavorful broth for this super speedy soup! Make it feel fancy with the coriander oil topper – an oil infused with whole coriander seeds, garlic, and scallions. It’s entirely optional but recommended!
Ingredient Highlight
Curry powder! Is an Indian spice blend usually containing turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. This combination of warming carminative spices can help reduce inflammation and soothe digestion!
Servings 4
Cook Time 15 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- ¾ tsp kosher salt divided
- 2 cloves garlic chopped
- 2 tbsp curry powder
- ½ tsp black pepper
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- 4 cups water
- 2 cups roasted veggies
- 2 cups shredded chicken
- 1 tbsp soy sauce or tamari
- 3 cups loosely packed chopped kale
- 1 tbsp lime juice
For the coriander oil (optional):
- ¼ cup olive oil
- 2 tbsp whole coriander seeds
- ¼ cup thinly sliced scallions
- 1 clove garlic chopped
- Don’t have whole seeds? Use ground coriander! Don’t have coriander? Use whole cumin seeds or ground cumin.
- Note: you can make this soup with raw veggies and whole chicken breasts/thighs, you will just need to increase the cook/simmer time to 15-20 minutes, or until the chicken is cooked through. Shred the chicken and stir back in.
Instructions
- In a large pot over medium heat, add the oil, onion, and ½ teaspoon salt and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, curry powder, and black pepper and cook for 30 seconds, stirring constantly. Stir in the coconut milk, water, veggies, chicken, soy sauce, and remaining ¼ teaspoon salt.
- Increase the heat to high to bring to a boil, then reduce the heat and simmer for 3 minutes. Stir in the kale and lime juice until wilted.
- To make the coriander oil, in a small skillet over medium-low heat, add the oil and coriander seeds. Let the oil heat up, stirring occasionally, for about 2-3 minutes or until you start to see the seeds sizzle. Stir in the herbs and garlic, then remove from heat and let cool.
- Serve the soup topped with the coriander oil (if using) and a squeeze of lime if you’d like.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 2 cloves garlic
- Make coriander oil (optional)
- Chicken, veggies, and greens should all be prepped!
Substitutions:
- To make vegetarian, substitute chicken with 2 cups cooked lentils, two cans drained chickpeas, or 2 cups cubed tofu.
Storage:
- Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Leftover coriander oil will keep at room temperature for up to 7 days.
Leftovers + Repurposing:
- Warm up leftover soup in the microwave or on the stove. Top with coriander oil and a squeeze of lime. Some fresh cilantro or scallions would also be nice.
Servings 4 Cook Time 15 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- ¾ tsp kosher salt divided
- 2 cloves garlic chopped
- 2 tbsp curry powder
- ½ tsp black pepper
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- 4 cups water
- 2 cups roasted veggies
- 2 cups shredded chicken
- 1 tbsp soy sauce or tamari
- 3 cups loosely packed chopped kale
- 1 tbsp lime juice
For the coriander oil (optional):
- ¼ cup olive oil
- 2 tbsp whole coriander seeds
- ¼ cup thinly sliced scallions
- 1 clove garlic chopped
- Don’t have whole seeds? Use ground coriander! Don’t have coriander? Use whole cumin seeds or ground cumin.
- Note: you can make this soup with raw veggies and whole chicken breasts/thighs, you will just need to increase the cook/simmer time to 15-20 minutes, or until the chicken is cooked through. Shred the chicken and stir back in.
Instructions
- In a large pot over medium heat, add the oil, onion, and ½ teaspoon salt and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, curry powder, and black pepper and cook for 30 seconds, stirring constantly. Stir in the coconut milk, water, veggies, chicken, soy sauce, and remaining ¼ teaspoon salt.
- Increase the heat to high to bring to a boil, then reduce the heat and simmer for 3 minutes. Stir in the kale and lime juice until wilted.
- To make the coriander oil, in a small skillet over medium-low heat, add the oil and coriander seeds. Let the oil heat up, stirring occasionally, for about 2-3 minutes or until you start to see the seeds sizzle. Stir in the herbs and garlic, then remove from heat and let cool.
- Serve the soup topped with the coriander oil (if using) and a squeeze of lime if you’d like.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 2 cloves garlic
- Make coriander oil (optional)
- Chicken, veggies, and greens should all be prepped!
Substitutions:
- To make vegetarian, substitute chicken with 2 cups cooked lentils, two cans drained chickpeas, or 2 cups cubed tofu.
Storage:
- Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Leftover coriander oil will keep at room temperature for up to 7 days.
Leftovers + Repurposing:
- Warm up leftover soup in the microwave or on the stove. Top with coriander oil and a squeeze of lime. Some fresh cilantro or scallions would also be nice.
