Chicken Curry Soup

5 from 3 votes

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!

Prep Time1

Cook Time40

Total Time1 40

Course: Dinner, Soup

Cuisine: Healthy, Indian, Mediterranean

Keyword: chicken curry soup

Servings: servings

Author: Chelsea Lords

Cost: $7.61

Equipment

Large pot

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

US - Metric

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.

Video

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