Chicken Curry Soup is cozy and comforting with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.
author’s note
My Famous Curry… Now in Soup Form!
My Coconut Curry Chicken has been one of the most popular recipes on my site for years, and it’s a favorite at our house too. So I knew eventually I wanted to turn it into a soup.
One night I had everything out to make the curry, but it started snowing and soup sounded so much better. I kept the same curry flavors, but added more broth, veggies, baby gold potatoes, and rotisserie chicken to make it hearty and easy.
The broth gets tons of flavor from red curry paste, curry powder, garam masala, cumin, coriander, ginger, and garlic, while coconut milk makes it rich and creamy. It turned out so good and has all the flavor I love from the original curry, just in a cozy soup version.
Ingredient
| Ingredient | Swap / Tip |
|---|---|
| Coconut Oil | Use olive oil or avocado oil will also work. |
| Red Curry Paste | Adjust the amount for more or less heat in this chicken curry soup. |
| Spices (Curry Powder, Garam Masala, Coriander, Cumin) | Don’t skip these; together they make the flavor shine. |
| Baby Gold Potatoes | Sweet potatoes are a great swap for a sweeter finish. |
| Coconut Milk | Use full-fat for the creamiest texture; light coconut milk for lighter soup. |
| Rotisserie Chicken | Leftover grilled or baked chicken (or even turkey) works well. |
| Peas | Frozen corn or spinach are easy swaps. |
| Cilantro | Swap with parsley if you’re not a cilantro fan. |
How To Make Chicken Curry Soup
- Sauté veggies in coconut oil until softened.
- Add curry paste & spices and stir until fragrant.
- Stir in potatoes, coconut milk & chicken stock and simmer until tender.
- Finish with chicken & peas, then serve with cilantro, lime, and naan.
Storage
- Can you freeze chicken curry soup? Yes! Let the soup cool completely. Divide into portion-sized containers. Seal tightly and freeze. It should last up to 3 months.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Warm on the stove or in a microwave. If frozen, thaw in the fridge overnight before reheating.
- Avoid: Freezing with garnishes like cilantro or cashews; add these fresh when serving.
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Chicken Curry Soup
With tender shredded chicken, baby, gold potatoes, a flavorful seasoning blend, and plenty of veggies, this Chicken Curry Soup is the definition of comfort food!
Video
Equipment
Ingredients
- 1/4 cup coconut oil
- 1-1/2 cups finely diced yellow onion
- 1 cup finely diced carrots
- 1 red pepper diced
- 2 tablespoons finely minced garlic
- 1 tablespoon finely minced ginger
- 2 tablespoons red curry paste
- 1 tablespoon sugar
- 1 tablespoon yellow curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper
- 2-1/2 cups baby gold potatoes
- 2 (13.4-ounce) cans coconut milk
- 2 cups chicken stock
- 2-1/2 cups shredded rotisserie chicken
- 2/3 cup frozen peas
- 3 tablespoons finely chopped cilantro optional
- Serving suggestions see note 1
Instructions
- Heat coconut oil in a large pot over medium heat. Be sure to measure the coconut oil while it’s solid. Add finely diced onion, diced carrots, diced pepper, minced garlic, and minced ginger. Season with 1/8 teaspoon each of salt and pepper. Sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 8–10 minutes.
- Sprinkle the sugar over veggies and sauté about 3–4 more minutes. Add red curry paste, curry powder, garam masala, ground cumin, ground coriander, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté for 1 minute, stirring constantly.
- Cut the potatoes into 1/2-inch pieces and add to the pot. Season again with 1/4 teaspoon each of salt and pepper. Keep cooking over medium heat, stirring frequently, for 5 minutes.
- Pour in chicken stock and coconut milk, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce heat to medium but keep the soup at a rapid simmer. Cook, stirring occasionally, until soup has reduced down and potatoes are tender, about 18–25 minutes.
- Add in chicken, frozen peas, and more salt as needed. Stir and cook until warmed through, about 1–2 minutes. Remove from heat and stir in the cilantro.
- Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime. Sprinkle in some chopped cashews if desired. Serve alongside toasted naan bread.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I like to serve this soup with toasted naan bread, and garnish with lime juice, cilantro, and cashews.
Storage: Store in an airtight container in the fridge for up to 5 days. To freeze the soup, let it cool completely, then divide into portion-sized containers, seal tightly, and freeze for up to 3 months. Reheat on the stove or in the microwave, and if frozen, thaw in the fridge overnight before reheating. Avoid freezing with garnishes like cilantro or cashews; add these fresh when serving.
Nutrition
Serving: 1serving | Calories: 682kcal | Carbohydrates: 57g | Protein: 50g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 772mg | Potassium: 1244mg | Fiber: 9g | Sugar: 15g | Vitamin A: 15790IU | Vitamin C: 84mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup gets better with every bowl I have!!! It’s delicious, creamy and silky hahaha I don’t even know if that’s a thing with soup but wow! I will definitely be making this soup often.
I’m so thrilled to hear this! Thanks so much Kara!
I made a chicken roast coated with curry powder and decided to cook the carcus to make your soup. The soup turned out fantastically, spices were perfect. This was perfect for lunch when the weather was chilly and rainy. Will remember to make again when I roast a whole chicken with curry.
Delish! I’m so happy to hear this chicken curry soup was a hit! Thanks so much Carol!
We love this soup!! I’ve made it many times, it is one of our favorites!
So glad to hear that! Thank you Janelle!
Fantastic recepie. Thanks Chelsea. I couldn’t find lemongrass. It was sorely missed. The only ingredient skipped was sugar. This is going to be a staple for busy workdays.
I am so thrilled to hear this! Thanks Jared! 🙂
As your sister, I have to admit nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all time favorite soup! It has the best flavor and couldn’t be more delicious!
Can this soup be made in the crockpot?
I wouldn’t recommend the crockpot for this recipe, sorry!