Don’t be intimidated by the lengthy ingredient list, though! Actually, making it is fairly simple. The ingredients are available at well-stocked grocery stores or natural food markets. Making this soup 24 hours in advance ensures the finest flavor.
| Prep Time: | 35 mins |
| Cook Time: | 24 mins |
| Total Time: | 59 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 Granny Smith apple, finely chopped
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 jalapeno pepper, finely chopped, or more to taste
- 3 tablespoons minced ginger
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- ½ teaspoon garam masala (Optional)
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup seeded and chopped tomatoes
- 2 skinless, boneless chicken breast halves
- 1 (14 ounce) can coconut milk
- 2 cups fresh spinach
- ¼ cup chopped cilantro, or to taste
- 3 cups cooked jasmine rice
- 1 lime, cut into wedges
Instructions
- Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
- Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
- Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.
- The better quality curry you use, the better the soup will taste.
- Don’t forget to wear gloves when you handle the jalapeno, as the juice can irritate bare hands. Be very careful not to touch your eyes or nose while you are still wearing your pepper-juice-covered gloves!
- Use reduced-fat coconut milk if you prefer.
- Rather than shredding the chicken in the pot, you can also shred it on a cutting board and add it back to the pot.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 627 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Beautiful recipe. Very easy and fast with an infallibly scrumptious result. We sub corn for the spinach and add the apple just before serving to retain its texture.
Excellent! Full of flavor!
Excellent recipe. I used more spice, but that is a personal choice. I like spice. I will be using this recipe again.