Chicken & Veggie Green Curry Soup is chicken with potatoes, broccoli, bamboo shoots cooked in creamy, curry broth & served over rice. Weight Watcher friendly- 8 SmartPoints!
One pot meals are on my weekly meal plan rotation. They are such a time saver and allow me to be super creative with the ingredients I add to the dish. One pot meals also allow me to feed my husband and me for several days, which is awesome! My Chicken & Veggie Green Curry Soup is Asian comfort food in a bowl! Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. This is a Weight Watcher friendly recipe and each serving is 8 SmartPoints.
What I love about this recipe is that it’s a dish you can eat year round. Curry is one of those things that I crave a lot… not just when it’s cold outside. Curry dishes can be Indian or Asian. I crave these types of cuisines often so curry is kind of my go to dish when I am craving those flavors but don’t want to spend money going out to eat. Since I crave curry often, I always have curry powder and curry paste on hand.
For Asian curry, I use jarred curry paste, which can be found in the International/Asian section of the grocery store. These jarred curry pastes are so convenient because you can just leave it in your refrigerator after you open the jar. Usually, you only need a few teaspoons of the paste when cooking, so it’s great that these paste will stay fresh in the refrigerator!
This recipe is basically a curry, I just added a bit more liquid to make it soup. Not only is this recipe easy to follow, it’s a one pot meal so that means LESS MESS TO CLEAN!! This dish is a regular at my house because I can make the soup ahead of time, then pull it out of the refrigerator to heat up when I’m ready to eat. This recipe also makes a lot so it will feed me for days… win win recipe right here y’all!! If I want to make this vegetarian, I just sub oven roasted tofu for the chicken!
To a dutch oven or large pot, add onion, garlic, and jalapeno and saute until soft, about 5 minutes. Add curry paste, mix to coat the vegetables and cook for a few minutes.
Add sliced chicken breast and cook for about 15 minutes.
Next, add potatoes, brown sugar, stock, coconut milk, fish sauce, bamboo shoots, and broccoli. Reduce heat to simmer, cover partially and cook for about 10 minutes.
Add in diced tomato and cook for 5 minutes. Remove from heat, add fresh lime juice, and stir.
Chicken & Veggie Green Curry Soup is Asian comfort food in a bowl! Delicious chicken breast with potatoes, broccoli, bamboo shoots cooked in a creamy, curry broth and served over rice. I like to serve my curry soup with fresh cilantro and lime wedges. This curry is not too spicy, so it would be perfect for a beginner to curry! Only 8 grams of fat, 5 carbs, and 8 Weight Watchers SmartPoints per serving!
I hope you enjoy these bites of flavor!
For Chicken & Veggie Green Curry Soup, here are my “go-to” kitchen essentials: