This curry chicken soup is loaded with vegetables and just the right amount of heat to balance out the bold curry aroma.
With the changing of the seasons and cooler temperatures, we always find ourselves craving warm foods that are quick and easy to make in the kitchen without skimping on any flavor.
Curry Chicken Soup
In a large pot over medium-high heat, add your olive oil. Add your diced chicken and red curry paste, stirring until the chicken is coated in the paste.
Once your chicken is cooked through, add in the minced garlic, onion and pepper and cook until softened.
While your veggies are cooking, in a separate small bowl, combine your ginger, chili garlic sauce, soy sauce, lime juice, and fish sauce.
When your onions and peppers are softened, add your sauce mixture to the pot along with the coconut milk. Allow the sauce to come to a simmer.
Once your sauce is simmering, add in the zucchini, chickpeas, cauliflower, and salt and pepper to taste. Cover with a lid and allow to cook for 5 to 10 minutes or until the veggies are fork tender.
Serve with cilantro for garnish.
This recipe was written by Emily Weir! Emily Weir is the recipe and content creator behind Emily Ruth Weir, a blog focused on mostly healthy foods with the occasional sweet indulgence. When not cooking in the kitchen, Emily works in fundraising for a local non-profit or can be found hanging by the pool or cuddled on the couch with her pup reading a book.
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