Creamy Chicken Curry Coconut Soup
"A velvety fusion of aromatic spices and luscious coconut cream that brings the vibrant warmth of Southeast Asian soul food straight to your bowl."
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until the onion is soft and translucent.
Add the curry powder, cumin, turmeric, and cayenne pepper. Stir constantly for about 1 minute until the spices release their aroma.
Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken turns opaque on the outside.
Stir in the carrots and potatoes, coating them well with the spiced mixture.
Pour in the coconut milk and chicken broth. Bring the soup to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Season with salt and freshly ground black pepper to taste, adjusting as needed.
Serve hot, garnished with fresh cilantro and accompanied by lime wedges for a bright, fresh finish.