Caribbean-Inspired Curry Chicken Soup
This soup blends tender chicken with fragrant curry, creamy coconut milk, sweet potatoes, and a touch of lime for a vibrant, island-style comfort dish. It’s lighter than a stew but still filling, with a balanced mix of protein, veggies, and Caribbean spices.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
1 ½ lbs boneless, skinless chicken breast or thighs, diced
2 tbsp olive oil (or coconut oil for extra flavor)
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 red bell pepper, diced
1 medium sweet potato, peeled and cubed
2 medium carrots, sliced
2 tsp Jamaican curry powder (or mild curry powder + pinch of allspice)
1 tsp ground turmeric
½ tsp paprika
1 fresh thyme sprig (or ½ tsp dried)
4 cups chicken broth (low sodium)
1 cup light coconut milk
1 cup corn kernels (fresh or frozen)
1 cup spinach or kale leaves
Juice of 1 lime
Salt & pepper, to taste
Fresh cilantro or parsley, for garnish
Instructions
1. Sauté aromatics – Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant (2–3 minutes).
2. Season chicken – Add chicken pieces, curry powder, turmeric, paprika, salt, and pepper. Stir well to coat the chicken in spices.
3. Add veggies – Stir in bell pepper, sweet potato, carrots, and thyme. Cook for 5 minutes to soften slightly.
4. Simmer – Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until chicken is tender and sweet potatoes are cooked.
5. Finish with creaminess – Stir in coconut milk, corn, and spinach. Simmer another 5 minutes until greens are wilted.
6. Brighten flavors – Remove thyme sprig, stir in lime juice, and adjust seasoning.
7. Serve – Garnish with fresh cilantro/parsley and enjoy with warm flatbread or rice on the side.
Notes & Tips
For extra Caribbean flavor: Add ½ tsp allspice or a Scotch bonnet pepper (whole for mild heat, chopped for spicy).
Can be made with bone-in chicken thighs for richer flavor—just increase simmering time.
Swap spinach with callaloo (if available) for authentic island greens.
Leftovers keep well in the fridge for 3–4 days.
❓ Frequently asked questions FAQ
Q: Can I make this vegetarian?
Yes—substitute chickpeas or lentils for chicken and use vegetable broth.
Q: What if I don’t have coconut milk?
You can use regular milk with a spoon of Greek yogurt, though coconut milk gives the true Caribbean touch.
Q: Is this soup spicy?
The base is mild; you can add chili or hot sauce to taste.
Nutrition information
Calories: ~340
Protein: 27g
Carbs: 26g
Fat: 15g
Fiber: 5g