Chicken soup with coconut milk and curry

Name: Chicken soup with coconut milk and curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 700 g chicken thighs; 720 ml chicken broth; 400 ml coconut milk; 75 g green onion; 2.5 tbsp curry powder; 1 tbsp fresh ginger; 170 g fresh spinach; 3 tbsp lime juice; 15 g cilantro; to taste salt; to taste black pepper

A soup based on chicken broth with coconut milk, ginger, curry, and spinach.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 633
Protein: 36 g
Fat: 51 g

Ingredients

for 4 servings

chicken thighs700 g
chicken broth720 ml
coconut milk400 ml
green onion75 g
curry powder2.5 tbsp
fresh ginger1 tbsp
fresh spinach170 g
lime juice3 tbsp
cilantro15 g
saltto taste
black pepperto taste

Method

8 steps

In a heavy-bottomed pot or pressure cooker, combine the broth, coconut milk, green onion, curry powder, and ginger.
Remove the skin from the chicken thighs and add the meat to the pot.
If using a pressure cooker, cook under pressure for 8 minutes, then let the pressure release naturally for 8 minutes.
If cooking in a regular pot, simmer over low heat covered for about 30-40 minutes until the chicken is cooked through.
Remove the chicken, separate the meat from the bones, and cut into small pieces.
Return the meat to the soup, add the spinach, and heat for about 1 minute until the leaves wilt.
Add lime juice, salt, and pepper to taste.
Sprinkle the soup with chopped cilantro before serving.