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Dairy Free Chicken Coconut Curry Soup
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Posted By: Todd Van Patter, Author, Foodie's Arsenal on May 23, 2013

Dairy Free Chicken Coconut Curry Soup
 

This chicken curry soup is a great way to switch up some flavors if you're looking for something new. Chicken, vegetables, coconut milk and curry powder make it a meal that's filling and easy to like, even if you have people at your table who are a little picky.

Since the recipe calls for just soy milk and coconut milk (which aren't really "milk" at all), this is also a great option for someone who is on a dairy free diet. The soy and coconut milks still give a great creaminess and subtle richness that brings out the best in the other flavors. Switch the chicken and chicken stock to tofu and vegetable stock and this can easily be a vegan meal, too!

This soup is great on its own, as a side to a larger dish, or served over brown rice to fill out the meal.

Dairy Free Chicken Coconut Curry Soup

Dairy Free Chicken Coconut Curry Soup

In a medium stock pot, saute the onions, carrots and celery. Add the stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Dairy Free Chicken Coconut Curry Soup

In another skillet or pan on medium-high heat, cook the chicken in a little oil until browned on both sides (5-7 minutes per side). Cut into pieces and add to the broth.

Dairy Free Chicken Coconut Curry Soup

Next, add the cauliflower and broccoli, and the curry powder. Simmer until the vegetables are just tender, then add the soy milk and coconut milk. Add cayenne and salt to taste, then simmer on low for 15-20 minutes (don't let it come to a full boil during that time).

Dairy Free Chicken Coconut Curry Soup

Serve to hungry friends and family!

Chicken Coconut Curry Soup (from Dairy Free Cooking)

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Serves: 4-6

Ingredients:

  • 2 cups chicken broth
  • 1/2 medium white onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, sliced into long pieces and then chopped
  • 1 T. oil
  • 2 lbs chicken thighs or breasts, boneless and skinless
  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 2 1/2 T. curry powder
  • 1 1/3 cup plain soymilk
  • 1 can coconut milk
  • 1/2 t. cayenne pepper
  • 1/2 t. salt

Directions:

  1. In a medium stock pot, saute the onions, carrots and celery.
  2. Add the stock, bring to a boil, then reduce heat and simmer for 10 minutes.
  3. In another skillet or pan on medium-high heat, cook the chicken in a little oil until browned on both sides (5-7 minutes per side). Cut into pieces and add to the broth.
  4. Add the cauliflower and broccoli, and the curry powder.
  5. Simmer until the vegetables are just tender, then add the soy milk and coconut milk.
  6. Add cayenne and salt to taste, then simmer on low for 15-20 minutes (don't let it come to a full boil during that time).
  7. Serve to hungry friends and family!


Read other recent articles by Todd Van Patter:


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