Aromatic Coconut Chicken Curry Soup (سوپ کاری مرغ با نارگیل) — Velvety coastal-style coconut curry broth

• 1⅛ lbChicken breast, boneless skinless (cut into 2 cm cubes)
• 1 tbspVegetable oil (about 1 tbsp)
• 6⅓ ozYellow onion (finely diced)
• 12 gGarlic (minced (about 4 cloves))
• 20 gFresh ginger (grated)
• 8 gCurry powder (about 2 tsp)
• 2 gGround cumin (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• ½ gCayenne pepper (about 1/4 tsp)
• 7¾ ozCarrots (sliced into thin half-moons)
• 3 cupChicken stock (low-sodium preferred)
• 1⅔ cupCoconut milk (full-fat, well shaken)
• 2 tspFish sauce (about 2 tsp)
• 1 tbspLime juice (about 1 tbsp)
• 4 gGranulated sugar (about 1 tsp)
• 4 gSalt (about 3/4 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 10 gCilantro (roughly chopped, for serving)

Instructions

1. 1

   Pat the chicken cubes dry with paper towels so they brown instead of steaming. Measure the spices and aromatics before you start, because the cooking moves quickly once the pot is hot.

2. 2

   Heat the vegetable oil in a medium pot over medium-high heat for 60 seconds. Add the diced onion and cook for 6 minutes, stirring often, until softened and lightly golden at the edges.

3. 3

   Stir in the garlic and grated ginger and cook for 60 seconds until very fragrant. Keep the heat at medium so the garlic does not scorch, which would make the soup bitter.

4. 4

   Add curry powder, cumin, turmeric, and cayenne directly into the onion mixture. Toast the spices for 45 seconds while stirring continuously, letting them bloom in the oil for deeper aroma.

5. 5

   Add the chicken and cook for 3 minutes, stirring to coat every piece in the spice mixture. The chicken should turn opaque on the outside, but it does not need to be cooked through yet.

6. 6

   Add the sliced carrots and pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring the soup to a gentle boil, then reduce to a steady simmer and cook for 12 minutes until the carrots are tender.

7. 7

   Stir in the coconut milk and return the soup to a gentle simmer without boiling hard. Cook for 6 minutes, stirring occasionally, until the chicken is fully cooked and the broth looks velvety.

8. 8

   Season with fish sauce, lime juice, sugar, salt, and black pepper, then simmer for 2 minutes to meld the flavors. Ladle into bowls and finish with chopped cilantro, serving immediately while the aroma is at its peak.