Chicken curry soup

This chicken curry soup is exactly what you need if you’re looking for a meal that’s easy, fast, and bursting with flavour!

Packed with tender chicken, tasty cabbage, sweet carrots, aromatic onions and garlic, and a touch of curry paste, it’s a colourful and delicious bowl that will brighten up any day.

The creamy coconut milk gives it a rich, comforting texture, while a squeeze of lime adds a fresh, zesty kick. Serve it with boiled eggs and rice for a satisfying, low-calorie meal that’s perfect for weeknight dinners, quick lunches, or meal prep.

Quick to make, healthy, and utterly tasty, this soup proves that healthy can also be exciting!

Ingredients: (for 3 portions)

• 1 lime
• 200 ml coconut milk
• 400 g chicken fillets (can be thighs, breast, or a mix)
• 2 medium carrots
• 3 garlic cloves
• 1 heaping tablespoon curry powder
• 100 g white rice
• 2 tablespoons yellow curry paste
• 100 g shredded cabbage
• 2 white onions
• 1 stock cube
• 1 tablespoon sambal (or chili paste)
• 3 eggs
• salt and pepper
• sunflower oil
• 1 liter hot water

Preparation:

In a pot, cook the rice with a pinch of salt. Once tender, drain and set aside.

Prepare the stock by mixing in a bowl the stock cube with the hot water. Mix and set aside.

In a separate pot, boil the eggs until fully cooked. Once done, peel them and set aside.

Rinse the chicken and cut it into evenly sized pieces.

Peel the carrots, cut them in half lengthwise, and then slice into even pieces. Peel and finely chop the garlic. Peel the onions, cut them into quarters, and then slice each quarter into even, thin pieces.

In a deep pot or pan, heat a little oil. Once hot, add the chicken, carrots, and shredded cabbage, stirring well. Cover and cook for about 5 minutes, stirring occasionally. Then add the onions and garlic, mix thoroughly, and continue cooking for another 5–6 minutes.

Next, add the curry paste and stir well. Then add the curry powder and the sambal (or chilli paste, if that’s what you’re using). Pour in the prepared stock, juice from half of the lime, the coconut milk, and a pinch of pepper, stirring to combine. Cover the pot and let it simmer for about 5 minutes.

Serve the soup in deep bowls, adding a portion of the cooked rice to each. Halve the boiled eggs and place one egg in each bowl. Cut the remaining half of the lime into slices and serve alongside the soup, so anyone can squeeze in a bit of fresh lime for an extra burst of flavour.

This chicken curry soup is a vibrant, comforting, and easy-to-make meal that’s full of flavour and colour. With tender chicken, fresh vegetables, creamy coconut milk, and a hint of lime, it’s perfect for a quick weeknight dinner or a cosy lunch.

Healthy, satisfying, and delicious, and every spoonful feels like a warm hug!

If you try the recipe, let me know how you liked it! 😊

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