![Creamy curry chicken soup](https://cmx.weightwatchers.com.au/assets-proxy/weight-watchers/image/upload/q_auto/ay4m1e8ohmu63emhbvga.png?auto=webp)
Creamy curry chicken soup
7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This cosy bowl of soup will get you through those cold winter days. For a vegetarian version simply omit the chicken, swap for cooked tofu and use vegetable stock.
Ingredients
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Curry powder
2 tsp
Fennel seeds
1 tsp, dried
Cinnamon quill
1 whole
Fresh green chilli
1 whole, deseeded, finely sliced
Light canned coconut milk
1 400ml can, (1 x 400ml can)
Chicken stock cube
1 individual, gluten-free variety, to make 700ml stock
Potato(es)
250 g, peeled, cut into 1cm pieces
Cooked skinless chicken breast
200 g, shredded
Kale
100 g, leaves, chopped
Cooked brown rice
¾ cup(s), (125g)
Fresh coriander
1 tsp, sprigs, to serve
Oil spray
1 x 3 second spray(s)