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Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.
Course Dinner, Main Course, Soup
Cuisine Healthy, Indian, Mediterranean
Keyword chicken curry soup
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 servings
Calories 682kcal
Cost $7.61


  • 1/4 cup (47g) coconut oil measured when solid
  • 1 and 1/2 cups (214g) finely diced yellow onion (1 very large onion)
  • 1 cup (135g) 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 (397g) 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 (493g) chicken stock (I recommend Swanson)
  • 2 and 1/2 cups (287g) shredded rotisserie chicken
  • 2/3 cup (92g) frozen peas
  • 3 tablespoons finely chopped fresh cilantro optional
  • Garnish with: lime juice and cilantro and cashews
  • Serve with: toasted naan bread


  • 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).



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.


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