Coconut Curry Soup With Chicken, Chickpeas And Greens Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add curry powder, turmeric, and ginger to the pot, and cook for another minute to release their flavors.
• STEP 3.Pour in the coconut milk and chicken broth, and bring to a simmer. Add chicken breasts and cook until they are cooked through.
• STEP 4.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 5.Add the chickpeas and greens to the soup, and simmer for another 5 minutes until the greens are wilted.
• STEP 6.Season the soup with salt and pepper to taste. Serve hot with rice or crusty bread.
• STEP 7.Cooking Tips: For extra heat, add a chopped chili pepper or a dash of cayenne pepper. You can also customize the soup by adding other vegetables like bell peppers or carrots.
• STEP 8.Storage and Serving: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• For extra heat, add a chopped chili pepper or a dash of cayenne pepper.
• You can also customize the soup by adding other vegetables like bell peppers or carrots.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.