9g protein per 100 cal
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
Ingredients
Instructions
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In a large pot, heat the olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 5–7 minutes until browned and fully cooked. Remove the chicken from the pot and set aside.
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In the same pot, add the diced onion and minced garlic. Sauté for about 3 minutes, stirring occasionally, until softened and fragrant.
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Stir in the curry powder and ground ginger. Cook for another minute to release the spices' flavors.
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Pour in the chicken broth and light coconut milk, stirring well to combine.
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Add the sliced red bell pepper and return the cooked chicken to the pot. Bring the soup to a gentle simmer and cook for 15–20 minutes, or until the peppers are tender and the flavors have blended.
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Taste and adjust the salt and pepper as needed.
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Ladle into bowls and garnish with fresh cilantro before serving.
Tami’s notes
For extra vegetables and texture, add zucchini, cauliflower, or mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
For a heartier meal, serve with a side of whole-grain naan or over a scoop of cooked rice.
For a little extra brightness, finish with a squeeze of fresh lime juice.
Nutrition
Per serving: Calories 334kcalProtein 30gCarbs 15gFat 17g
Nutrition is an estimate and will vary with the brands and amounts you use.