Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend and lots of veggies.

Chicken Curry Soup

This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup instead.

This soup offers a robust flavor from red curry paste and a mix of curry powder, garam masala, coriander, and cumin. Thick and creamy without heavy cream or butter, it’s an ideal choice for a comforting, wholesome meal.

Ingredient

• Coconut Oil: For sautéing and adding a coconut flavor.
• Onion, Carrots, Red Pepper, Garlic, Ginger: These aromatics build a flavorful base.
• Seasonings & Red Curry Paste: Provide heat, earthiness, and aromatic flavors.
• Sugar: Caramelizes vegetables, adding sweetness.
• Potatoes: Contribute to soup’s thickness and texture.
• Coconut Milk, Chicken Stock: Create a creamy, rich base.
• Chicken: Adds protein and heartiness to the curry chicken soup.
• Peas: Bring color and mild sweetness.
• Cilantro: Offers a fresh herbal touch.
• Lime Juice, Cashews (Garnish): Enhance flavor with tangy freshness and crunchy texture.

How To Make Chicken Curry Soup

1. Sauté: Cook onions, carrots, pepper, garlic, ginger in coconut oil. Season with salt and pepper.
2. Season: Add sugar, red curry paste, curry powder, garam masala, cumin, coriander, red pepper flakes.
3. Potatoes: Include potatoes, season, and cook briefly.
4. Add Liquids: Pour in chicken stock and coconut milk, then season.
5. Simmer: Boil and simmer until thick and potatoes are tender.
6. Final Ingredients: Add chicken and peas, warm through.
7. Garnish & Serve: Add cilantro, and serve with lime, cashews, and naan.

More Comforting Soup Recipes

• Carrot Soup
• Chicken Pot Pie Soup
• Chickpea Soup
• Creamy Chicken Noodle Soup
• Lentil Soup

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5 from 4 votes

Chicken Curry Soup

By Chelsea Lords

Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.

Prep Time: 1 hour hour

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 4 -6 servings

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/4 cup coconut oil measured when solid
• ▢ 1 and 1/2 cups finely diced yellow onion (1 very large onion)
• ▢ 1 cup finely diced carrots (~2-3 large carrots)
• ▢ 1 red pepper diced
• ▢ 2 tablespoons finely minced garlic (~4-5 cloves)
• ▢ 1 tablespoon finely minced ginger (~1-inch piece of ginger)
• ▢ 2 tablespoons red curry paste (I use Thai Kitchen)
• ▢ 1 tablespoon white granulated sugar
• ▢ 1 tablespoon yellow curry powder
• ▢ 1 teaspoon garam masala
• ▢ 1/2 teaspoon EACH: ground cumin and ground coriander
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ Fine sea salt and freshly cracked pepper
• ▢ 2 and 1/2 cups Yukon gold potatoes (cut into 1/2-inch pieces)
• ▢ 2 cans (13.5 oz.; 400mL EACH) regular (full-fat) coconut milk (I use Imperial Kitchen)
• ▢ 2 cups chicken stock (I recommend Swanson)
• ▢ 2 and 1/2 cups shredded rotisserie chicken
• ▢ 2/3 cup frozen peas
• ▢ 3 tablespoons finely chopped fresh cilantro optional
• ▢ Garnish with: lime juice and cilantro and cashews
• ▢ Serve with: toasted naan bread

Instructions 

• SAUTE AROMATICS: Heat 1/4 cup coconut oil in a large pot over medium heat. Add finely diced onion, diced carrots, diced pepper, minced garlic, minced ginger (reduce ginger if sensitive to ginger). Season with 1/8 teaspoon each of salt and pepper, and sauté, stirring occasionally until onion is translucent and veggies begin to soften, 8-10 minutes.
• SEASONINGS: Sprinkle the sugar over veggies and sauté to begin the caramelization, about 3-4 more minutes. Add 2 tablespoons red curry paste and seasonings: 1 tablespoon curry powder, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly.
• POTATOES: Add the potatoes and season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over medium heat, stirring frequently, for 5 minutes.
• ADD LIQUID: Pour in chicken stock and coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper).
• SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced down and thickened and potatoes are tender, about 18-25 minutes.
• CHICKEN AND PEAS: Add in chicken, frozen peas, and another 1/4 teaspoon salt (or salt as needed). Stir well into the soup and cook until warmed through, about 1-2 minutes. Remove from heat and stir in the cilantro.
• SERVE: 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 (See Note 2).

Video

Recipe Notes

Note 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich full flavor that regular coconut milk will. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this soup. (We're looking for shelf-stable cans of coconut milk, not refrigerated coconut milk. Typically canned coconut milk can be found on the international aisle, with the Latin or Asian products.) In this soup, I've tested it with Imperial Kitchen's® coconut milk.

Note 2: If you're serving naan bread with this Chicken Curry Soup, I recommend charring it before serving. To do this: Spray both sides of the naan with olive oil cooking spray and "grill" the bread on the stovetop over an open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave.

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.

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