Coconut chicken soup: creamy without cream, with lime and ginger

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1. Prepare the ingredients

   12 min

   Pat the chicken breasts dry with a paper towel and cut into cubes. Chop the onion and garlic, grate the ginger, cut the carrots into thin rounds, and slice the bell pepper and mushrooms.

2. Sauté the aromatics

   5 min

   Heat the oil in a pot and sauté the onion over low heat until translucent. Add the garlic, ginger, and curry powder and stir for half a minute, until fragrant.

3. Cook the chicken

   3 min

   Add the chicken and cook for 3 minutes, until it turns white on all sides.

4. Simmer the soup

   17 min

   Add the carrots, pour in the broth and coconut milk, and bring to a boil. Simmer over low heat for 10 minutes, then add the bell pepper and mushrooms and cook for another 7 minutes.

5. Finish and season

   3 min

   Remove from the heat and stir in the soy sauce and lime juice. Taste and sprinkle with cilantro.

Tip: If you don't like cilantro, replace it with green onions. The soup thickens in the refrigerator, so add a little water when reheating; nutritional values are calculated from the ingredients and are approximate.

This recipe was translated from the Slovak original: Kokosová polievka s kuracím mäsom: krémová bez smotany, s limetkou a zázvorom