It’s been a few weeks since, but it’s officially cooled down here in Austin, TX. That means no more 90°F+ days as far as I can tell. And at night, it’s even…dare I say, COLD? I love love love it! So with this Coconut Curry Chicken Soup, there couldn’t possibly be a more perfect, savory dish for cooler weather. And even though some days are still above 80°F, I’m still celebrating by cooking all the cozy dishes! Let’s get into it. 🙂
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The Ingredients Pt. 1 – To Sauté
Garlic-infused Olive Oil & Green Onion – These 2 ingredients are always, always in my savory dishes. Need I say more for this ultimate flavor bomb duo? One thing to note is that not all garlic-infused oils are low FODMAP! Be sure to stay away from oils that contain ingredients such as: “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” or “natural roasted garlic flavor.” My favorite garlic-infused oil is by Garlic Gold. I typically order this in bulk off of Amazon as it is cheaper per bottle. You can also purchase a single bottle if you don’t want to commit to a 6-pack.
Sweet Potato – This mild, starchy, filling and slightly sweet goodness gives the soup some bulk, aiding in the satiety factor.
Ginger – A modest amount of ginger adds a slightly citrusy and earthy flavor – great paired with the curry flavors and sweet potato!
Low FODMAP Curry Powder – With a combination of sweet, earthy and savory spices, this gives the soup the bulk of its flavor. Be sure your curry powder doesn’t have any sneaky high FODMAP ingredients, like garlic or onion. I’m currently using Morton & Basset’s variation.
Cayenne Pepper – This gives the soup a little bit of a kick. Completely optional! Omit if your tummy doesn’t like spice. Morton & Basset is my favorite spice brand, so I’ve linked them here.
The Ingredients Pt. 2 – Assembling the Soup
Chicken Broth – If using store-bought broth, make sure it does not contain any high FODMAP ingredients, like garlic or onion. Whole Food’s 365 Organic Chicken Broth is low FODMAP. Be sure not to get the low sodium version, as that one contains onion. I also like to keep Fody Foods’ Chicken Soup Base on hand. Although it is more pricey, Gourmend is also a good quality Low FODMAP option.
Chicken Breast – Using lean protein keeps this satiating but not too heavy. Feel free to use chicken thighs if that’s your preference!
Curly Kale – I absolutely LOVE adding leafy greens to soup! The proteins in this tough and hearty veg breaks down as it simmers in the soup, softening while still maintaining the characteristic bite of strong leafy greens, like collard greens and swiss chard.
Canned Lentils OR Extra Vegetables – Drained & rinsed canned lentils are low FODMAP in 1.62 oz servings. I like to add this legume to make the soup even more satiating (and to add a little bit of variety to my diet). If you are Paleo or Whole30 and are not consuming legumes, feel free to sub this out with 1- to 1.5-cups of other chopped vegetables, like red bell pepper, carrots, zucchini and/or more kale. If using vegetables, add root vegetables after the sweet potato, and softer vegetables before the coconut milk, in the last 10 minutes or so.
Unsweetened Coconut Milk – Added in at the last 5-10 minutes, coconut milk adds delicious creaminess.
Cilantro – Adding cilantro towards the end brightens all the flavors of the soup. Omit if you’re a cilantro hater. A spritz of lime before serving would be a good replacement. 🙂
This soup pairs perfectly with my low FODMAP, Paleo, Whole30 and AIP-friendly Naan recipe! 🙂
Looking for other warming soups?
Try my Instant Pot Chicken Tortilla Soup or my Instant Pot Zuppa Toscana. If you’re looking for curry flavor in a saucy form, try my Thai Green Curry.
And if you make this Coconut Curry Chicken Soup, be sure to leave a comment or give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes. And I’d love to know if you enjoy them as much as I do! Enjoy!
Coconut Curry Chicken Soup – Low FODMAP, Paleo- and Whole30-Friendly, Dairy Free
Ingredients
- 2 tbsp garlic-infused olive oil
- 2 small sweet potatoes peeled & cut into ½-⅔ inch cubes
- 1 inch fresh ginger grated or finely chopped
- ¾ cup chopped green onion tips
- 1 tbsp low FODMAP curry powder
- ½ tsp cayenne pepper optional
- 4 cups low FODMAP chicken broth
- 2 boneless, skinless chicken breasts chopped into bite-sized pieces
- 2 cups curly kale, roughly chopped
- 1 cup canned lentils OR additional chopped vegetables for Paleo/Whole30 (i.e., carrot, red bell pepper, zucchini) drained & rinsed
- 1-14.5 oz can unsweetened coconut milk
- ⅓ cup cilantro chopped
- salt to taste
Instructions
- In a large stock pot, sauté sweet potato in garlic-infused olive oil on medium-high for 5 minutes. After the first couple of minutes, toss in other root vegetables if subbing out the lentils to keep it Paleo & Whole30.
- Once 5 minutes is up, add in ginger, green onion tips, curry powder and cayenne pepper, if using. Stir and continue to sauté for another 1-2 minutes.
- Add in chicken stock and bring to a boil. Add in chicken breast and curly kale and bring the soup back to a boil before reducing the heat to simmer for 5 minutes. Add non-root vegetables if subbing out the lentils.
- After 5 minutes, add in coconut milk and lentils, if using. Simmer for another 5-8 minutes, ensuring chicken is cooked through.
- Stir in cilantro and simmer for a couple more minutes before removing from heat and serving.
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
Did you make this recipe?
Tag @thefodmapfactor on Instagram and hashtag it #thefodmapfactor. <3
