Spicy, sweet and tangy, this one-pot soup will be your go-to recipe to keep you warm all winter long!

If you’re looking to jazz up your usual cold weather dinner routine, look no further than this Asian-inspired curry. It’s hearty like a stew, but eats like a soup!

Red curry paste is responsible for elevating this meal to restaurant-quality – infusing it with Thai flavors like galangal, kaffir lime and red chiles. Try using it as a hassle-free marinade for chicken!

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This recipe makes ample use of green veggies that complement the chicken well, like green bell peppers, baby bok choy and broccoli florets. You can also create your own flavor profile and swap in sweet potato, carrots or celery. Tip: Don’t skimp on the fresh ginger and garlic! They add needed zing to the soup while also upping its immune-boosting benefits.

Start by lightly browning the chicken in coconut oil or ghee in a large pot, keeping in mind that the chicken doesn’t need to cook through at this point. Add in the bell pepper, ginger and curry paste. Stir well to coat the chicken, then add in the liquids and bring to a low boil. Reduce the heat and cook on low for 10 minutes. Simmering the chicken for a bit helps to ensure it’s nice and tender. Finally, add the bok choy and broccoli florets and let it cook for five minutes, or until crisp-tender. Ladle into a bowl and serve hot garnished with plenty of cilantro and a squeeze of lime.

Tip: You can also make this soup in the crockpot! Start with diced chicken, spices, and liquid and cook for 4-5 hours on low. Add vegetables and cook an additional 1 hour.

Jennafer Ashley

One-Pot Coconut Curry Soup with Chicken + Veggies

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:4

One-Pot Coconut Curry Soup with Chicken + Veggies

Recipe by: Jennafer Ashley

Spicy, sweet and tangy, this one-pot soup will be your go-to recipe to keep you warm all winter long.

Tools

• Stock pot or dutch oven

Ingredients

• 1 t coconut oil or ghee
• 1 lb chicken breasts, cubed
• 1 green bell pepper, julienned
• 1/2 t garlic, minced
• 1/2 t ginger, minced
• 3 T red Thai curry paste (make your own to keep it 100% Paleo)
• 2 cups chicken bone broth
• 1 14 oz can full fat coconut milk, cream portion only
• 1 baby bok choy, coarsely chopped
• 1 cup broccoli florets
• Cilantro and lime wedges for serving (optional)

Instructions

• Heat the coconut oil or ghee in a large stock pot over medium-high heat.
• Add the chicken and brown for 5 minutes, stirring occasionally.
• Add the bell pepper, garlic, ginger and curry paste. Stir well. Cover and cook for 5 minutes.
• Pour in the chicken bone broth and coconut milk. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
• Add the bok choy and broccoli florets and simmer for 5 minutes longer. Serve hot with fresh cilantro and lime wedges.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Ghee (Pure Indian Foods)
Coconut milk (Native Forest)

(You’ll Also Love: 21 Ways to Make Gut-Healing Bone Broth Soup)