Shorba-ye Kari-ye Narjil (شوربا کاری نارگیل) — Persian-Inspired Coconut Chicken Curry Soup

• 450 gChicken breast, boneless skinless (cut into 2 cm cubes)
• 8 gFine sea salt (divided)
• 1 tspBlack pepper (freshly ground)
• 2 tbspVegetable oil (neutral oil such as sunflower or canola)
• 200 gYellow onion (finely diced)
• 4 clovesGarlic (minced)
• 20 gFresh ginger (peeled and finely grated)
• 2 tspCurry powder (mild or medium)
• 1.5 tspGround cumin
• 1 tspGround turmeric
• 0.25 tspCayenne pepper (increase to 1/2 tsp for hotter soup)
• 1 tbspTomato paste (for depth and color)
• 220 gCarrots (sliced into 5 mm rounds)
• 250 gPotatoes (peeled and cut into 2 cm cubes)
• 720 mlChicken stock (low-sodium preferred)
• 400 mlCoconut milk (full-fat, well shaken)
• 2 tbspLime juice (freshly squeezed)
• 1 tspGranulated sugar (balances acidity and heat)
• 20 gFresh cilantro (roughly chopped)

Instructions

1. 1

   Season the chicken with 4 g salt and the black pepper. Heat the vegetable oil in a heavy pot over medium heat for 2 minutes. Add onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and grated ginger; cook 60–90 seconds until fragrant, lowering heat if browning.

2. 2

   Add curry powder, cumin, turmeric, and cayenne. Stir constantly for 45–60 seconds to toast the spices without scorching. Mix in the tomato paste and cook 1 minute to remove raw taste. Add the chicken cubes and stir 3–4 minutes, just until the outside turns opaque; do not fully cook yet.

3. 3

   Add carrots and potatoes, then pour in the chicken stock. Bring to a gentle boil over medium-high heat (about 6–8 minutes), then reduce to a steady simmer. Cover partially and cook 15 minutes, stirring once or twice, until the vegetables are tender and the chicken reaches 74°C/165°F.

4. 4

   Lower heat to medium-low and stir in the coconut milk. Simmer uncovered for 6–8 minutes, stirring gently, until the soup looks velvety and slightly thickened. Avoid a hard boil to prevent separation. Taste and adjust with the remaining 4 g salt if needed.

5. 5

   Turn off the heat and stir in lime juice and sugar. Rest the soup 5 minutes so flavors round out. Ladle into warm bowls and finish with chopped cilantro. If you want a thicker texture, mash a few potato cubes against the pot wall and stir back in before serving.