Chicken Curry Soup

I love a good curry recipe, don’t you?

The problem I often encounter curry-containing recipes that have so many steps and a very long list of ingredients. They are always worth it, but sometimes you  just want a simple recipe. 

This is a simple and easy curry recipe. It is just PERFECT for a weeknight meal. This recipe also uses broth in the recipe, so you can get a serving of beef or chicken broth into your diet without even knowing it. I call it amazing when I can get an extra serving of broth in my diet and not know it!

You use pre-cooked chicken in this recipe, so you can make it that day or use left over cooked chicken

Ingredients

1 Tablespoon coconut oil

4 organic chicken breasts, pre-cooked and diced

1 onion, finely diced

2 cloves garlic, very finely chopped

1 jalepeno, finely diced. Seeds removed for less heat

1 Quart of homemade chicken or beef broth

1 can full fat coconut milk

1 lime, juiced

1 Tablespoons curry powder

Salt and Pepper, to taste

1 cup fresh cilantro, chopped

Directions

• In a medium to large sauce pan, add the coconut oil and turn the heat to medium. Once heated up, add the chicken, onions and garlic and sauté together until the onions start to soften.
• Add in the jalepenos and stir around for about 10 seconds before adding in the broth. You don’t want the jalepenos to be exposed to extremely high heat because they will start to smoke and the smoke is very strong.
• Once the broth is added in you can add in the coconut milk and lime juice. Stir everything until they are mixed together.
• Add the spices to the soup: the curry powder, salt and pepper and fresh cilantro
• Serve warm

Feel free to add more broth to the soup if you wish. I feel like the more broth the merrier!