Curried Thai Chicken Potato Soup

Gluten Free
Dairy Free
Health score
8%
Curried Thai Chicken Potato Soup
30 min.
4
568kcal

Suggestions


Welcome to a delightful culinary adventure with our Curried Thai Chicken Potato Soup! This vibrant dish is not only a feast for the senses but also a wholesome option for those seeking gluten-free and dairy-free meals. Perfectly suited for lunch or dinner, this soup combines the comforting flavors of creamy coconut milk with the aromatic spices of curry, creating a warm and inviting bowl that will satisfy your cravings.

Imagine the rich, savory aroma wafting through your kitchen as you prepare this quick and easy recipe, ready in just 30 minutes. The combination of tender rotisserie chicken, fresh herbs, and zesty lime juice elevates this soup to a whole new level, making it a standout main course for any occasion. Each spoonful is packed with flavor and nutrition, boasting a balanced caloric profile that will keep you energized throughout the day.

Whether you're hosting a cozy dinner with friends or simply treating yourself to a comforting meal, this Curried Thai Chicken Potato Soup is sure to impress. With its vibrant colors and enticing flavors, it’s not just a dish; it’s an experience that brings warmth and joy to your table. So grab your apron and let’s dive into this delicious recipe that’s bound to become a favorite in your household!

Ingredients

  • 2.7 cups water 
  • 0.3 cup butter 
  • teaspoon salt 
  • cups potatoes mashed
  • 13.7 oz coconut milk canned (not cream of coconut)
  • teaspoons curry powder 
  •  juice of lime 
  • cups chicken broth (from 32-oz carton)
  • 0.3 teaspoon ginger fresh grated
  • clove garlic finely chopped
  • 1.3 cups rotisserie chicken cut shredded
  • 0.3 cup basil fresh thinly sliced
  • 0.3 cup cilantro leaves fresh chopped
  • serving lime wedges 

Equipment

  • bowl
  • sauce pan

Directions

  1. In 4-quart saucepan, heat water, butter and salt to boiling over medium-high heat.
  2. Remove from heat. Stir in potatoes (dry), coconut milk and curry powder.
  3. Let stand about 30 seconds or until liquid is absorbed.
  4. Return to heat.
  5. Add lime juice, broth, gingerroot and garlic. Cook until heated through.
  6. Divide soup among 4 bowls. Top with chicken, basil and cilantro.
  7. Serve with lime wedges.

Nutrition Facts

Calories568kcal
Protein18.72%
Fat63.48%
Carbs17.8%

Properties

Glycemic Index
66.94
Glycemic Load
13.53
Inflammation Score
-6
Nutrition Score
14.223478392414%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.78mg
Naringenin
0.04mg
Kaempferol
0.84mg
Myricetin
0.01mg
Quercetin
1.32mg

Nutrients percent of daily need

Calories:568.2kcal
28.41%
Fat:41.53g
63.9%
Saturated Fat:24.58g
153.65%
Carbohydrates:26.21g
8.74%
Net Carbohydrates:21.33g
7.76%
Sugar:5.01g
5.56%
Cholesterol:79.23mg
26.41%
Sodium:1672.75mg
72.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.56g
55.12%
Manganese:1.21mg
60.43%
Vitamin C:26.64mg
32.29%
Copper:0.44mg
22.2%
Potassium:772.09mg
22.06%
Fiber:4.88g
19.52%
Vitamin B6:0.37mg
18.54%
Phosphorus:174.07mg
17.41%
Magnesium:68.37mg
17.09%
Iron:2.92mg
16.21%
Vitamin A:673.52IU
13.47%
Vitamin K:12.47µg
11.88%
Vitamin B3:2.31mg
11.54%
Selenium:7.32µg
10.46%
Vitamin B1:0.15mg
10.32%
Folate:36.42µg
9.1%
Vitamin B2:0.15mg
8.85%
Zinc:1.17mg
7.78%
Vitamin E:0.94mg
6.27%
Calcium:55.1mg
5.51%
Vitamin B5:0.54mg
5.39%