Paleo Chicken Curry Soup

4.72 from 32 votes

This light and delicious Paleo Chicken Curry Soup combines the fresh flavors of turmeric and coconut for a delicious comfort soup that pairs well with a salad or entree. Made with coconut milk, fresh green onions, and cilantro, this recipe is Paleo, AIP friendly, grain-free, gluten-free, and dairy-free.

Prep Time15

Cook Time45

Total Time1

Course: Entrées

Cuisine: American

Servings: servings

Author: Emily Kyle, MS, RDN, HCP

Ingredients

1 tablespoon coconut oil
1 pound organic ground chicken
2 tablespoons sliced fresh ginger approx. 2” piece, peeled and thinly sliced
1 cup diced celery
½ teaspoon salt
2 cloves sliced fresh garlic peeled and thinly sliced
1 cup sliced green onion whites and greens divided
3 cups stock or broth
½ cup shredded carrots
1 teaspoon ground turmeric
1/16 teaspoon ground cinnamon
¼ cup packed fresh cilantro
14.5 ounce can lite coconut milk
¼ teaspoon crushed red pepper optional

Instructions

In a large soup pot, heat the coconut oil over medium-high heat.
When the oil is hot, add the ground chicken and ginger and cook for 5-10 minutes, or until the chicken begins to brown.
Add the celery and ½ teaspoon salt and cook for 2-3 minutes, or until turning translucent.
Add the garlic, cook for 1-2 minutes.
Add ½ cup white part of green onions, cook 1 minute.
Add the mushroom stock, carrots, turmeric, and cinnamon. Turn up the heat and bring to a boil.
Once boiling, reduce the heat to simmer, cover with a tight-fitting lid and let cook 20 minutes, stirring occasionally.
After 20 minutes, add the ½ cup green part of green onions, cilantro, and coconut milk and turn the heat to high and return to a boil.
Let simmer for another 10 minutes before serving.
Top with additional fresh cilantro and green onions as desired.

Notes

Substitution Tip: To make this recipe AIP friendly, omit the crushed red pepper.

Make-Ahead Tip: This soup recipe will make 8 servings, so freeze half if you cannot eat it all at one time.

Nutrition