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Loaded Coconut Chicken and Veggie Curry Soup

Loaded Coconut Chicken and Veggie Curry Soup

curry, healthy, bowl obsessed, Whole Foods

Loaded Coconut Chicken and Veggie Curry Soup

August 2, 2018

Winner winner chicken curry dinner!


  • 1 pound chicken breast
  • 1 Tbl. coconut oil
  • 1 tsp. garlic powder
  • 1/2 red onion, diced
  • 1/2 red bell pepper, diced
  • 2 tsp. ginger, chopped
  • 2 tsp. mined garlic OR 2 garlic cloves, minced
  • Spices: 1 tsp or so of coriander powder, cumin, paprika, and black pepper & Turmeric. ( I don't really measure)
  • 2 Tbl. Curry powder
  • 1 32oz container Broth of choice, I use Bone Broth
  • 1 can coconut milk
  • 1 Tbl. tomato paste
  • sriracha to taste
  • 1/3 cup Lentils
  • 2 Cups broccoli florets
  • 1 Cup zoodles
  • 1 Tbl. lime juice
  • *
  • Toppings:
  • serrano pepper, red onion, cilantro, green onion
  • Step 1 Cube the chicken breasts into bite size pieces, season with garlic powder.
  • Step 2 In a non-stick skillet, melt coconut oil and lightly cook seasoned chicken, about for 5 minutes. Remove form skillet and set aside.
  • Step 3 To the same pot add red onion and sauté until translucent, then add the red bell pepper, ginger and garlic. Then add the powdered spices with a few splashes of bone broth
  • Step 4 In a Blender: coconut milk, tomato paste and dash of Sriracha. Pour coconut mixture to the post of veggies and spices, and the remaining bone broth.
  • Step 5 Add lentils and bring to a boil.
  • Step 6 For the last 10 minutes add the lime juice, broccoli. Noodles the last minute.
  • Step 7 Add with toppings and serve.

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