Rich and savory, Chicken Curry Soup is a delightful dish that warms the soul on chilly evenings or when you’re feeling under the weather. This vibrant soup is packed with tender chicken, hearty vegetables, and a luscious coconut milk base, all infused with aromatic spices that will transport your taste buds straight to the heart of a bustling market in Southeast Asia. Whether you’re looking for a comforting meal for your family or impressing guests with something new, this Chicken Curry Soup is sure to become a favorite in your home.
Why This Recipe Works
This Chicken Curry Soup works wonders not just for its comforting flavors but also for its ease of preparation. Using rotisserie chicken cuts down on cooking time while still providing deliciously tender meat. The combination of coconut milk and chicken stock creates a creamy yet light broth, and the array of spices ensures that every spoonful is bursting with flavor. Plus, the vibrant colors of the carrots, red pepper, and peas make this dish as visually appealing as it is satisfying.
Shopping List
- 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 to taste
- 2-1/2 cups baby gold potatoes, diced
- 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)
Must-Have Equipment
- Large pot or Dutch oven: Essential for cooking the soup evenly and allowing all the flavors to meld.
- Wooden spoon: Perfect for stirring without scratching your pot.
- Cutting board: For chopping all your fresh vegetables.
- Knife: A sharp knife will make prep work a breeze.
- Measuring cups and spoons: Accurate measurements are key to a delicious soup.
Method: Chicken Curry Soup
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients and chopping the onions, carrots, red pepper, and potatoes. Mince the garlic and ginger finely, as this will help release their flavors into the soup.
Step 2: Sauté the Vegetables
In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for about 5 minutes until translucent. Then, add the carrots and red pepper, cooking for another 3-4 minutes until they start to soften.
Step 3: Add Aromatics and Spices
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Then, mix in the red curry paste, sugar, yellow curry powder, garam masala, ground cumin, ground coriander, and red pepper flakes (if using). Cook for about a minute to toast the spices and enhance their flavors.
Step 4: Incorporate the Potatoes and Liquids
Add the diced baby gold potatoes to the pot, stirring to combine. Pour in the coconut milk and chicken stock, mixing well to combine all ingredients. Bring the mixture to a gentle simmer.
Step 5: Add the Chicken and Peas
Once the soup is simmering, fold in the shredded rotisserie chicken and frozen peas. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
Step 6: Season and Serve
Taste the soup and season with salt and pepper as needed. If desired, garnish with finely chopped cilantro before serving. This Chicken Curry Soup is perfect with warm naan or over a bowl of fluffy rice, making it a complete meal.
Holiday-Friendly Variations
- For a vegetarian option, swap the rotisserie chicken for chickpeas or tofu.
- Add seasonal vegetables like spinach or sweet potatoes for a festive touch.
- For a spicier kick, increase the amount of red curry paste or add fresh chilies.
- Top with a squeeze of lime juice for brightness and acidity.
Missteps & Fixes
If your soup turns out too thick, thin it out with additional chicken stock or water until the desired consistency is reached. Conversely, if it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
- To avoid bitterness, be cautious not to overcook the garlic and ginger when sautéing.
- If the soup is too spicy, balance it with a touch more coconut milk or sugar.
- For a creamier texture, blend a portion of the soup using an immersion blender before adding the chicken and peas.
Refrigerate, Freeze, Reheat
This Chicken Curry Soup stores well! Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat on the stovetop, adding a splash of water or stock if it’s too thick.
Common Qs About Chicken Curry Soup
Can I use different types of chicken in this recipe?
Absolutely! While rotisserie chicken is quick and convenient, you can also use cooked shredded chicken breast or thighs. Just ensure it’s cooked through before adding it to the soup.
Can I make this soup ahead of time?
Yes! This Chicken Curry Soup tastes even better the next day as the flavors meld together. Just store it properly as mentioned above.
What can I serve with Chicken Curry Soup?
This soup pairs wonderfully with warm naan, crusty bread, or a side of fluffy rice. You might also consider a fresh salad for a balanced meal.
Is this soup suitable for meal prep?
Definitely! This Chicken Curry Soup is perfect for meal prep. It reheats well, making it a great option for lunch throughout the week.
Because You Liked This
- Garlic Butter Chicken Rice Soup: A creamy, comforting soup that combines the classic flavors of garlic butter with tender chicken and rice.
- Creamy Chicken Alfredo Stuffed Shells: Pasta shells filled with creamy chicken alfredo—perfect for a hearty dinner.
- Crispy Sesame Chicken Katsu With Curry Sauce: A delightful fusion of crispy chicken and aromatic curry sauce, perfect for a cozy night in.
The Takeaway
This Chicken Curry Soup is not just a meal; it’s an experience. The rich flavors, comforting texture, and delightful aroma will make it a staple in your kitchen. With its ease of preparation and endless variations, you’ll find yourself making this dish time and again. Perfect for any occasion, this soup brings warmth and joy to the table, reminding us of the beauty of homemade cooking. Give it a try, and let your taste buds indulge in this culinary journey!
Share on Pinterest
Chicken Curry Soup
Ingredients
Equipment
Method
- Start by gathering all your ingredients and chopping the onions, carrots, red pepper, and potatoes. Mince the garlic and ginger finely, as this will help release their flavors into the soup.
- In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for about 5 minutes until translucent. Then, add the carrots and red pepper, cooking for another 3-4 minutes until they start to soften.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Then, mix in the red curry paste, sugar, yellow curry powder, garam masala, ground cumin, ground coriander, and red pepper flakes (if using). Cook for about a minute to toast the spices and enhance their flavors.
- Add the diced baby gold potatoes to the pot, stirring to combine. Pour in the coconut milk and chicken stock, mixing well to combine all ingredients. Bring the mixture to a gentle simmer.
- Once the soup is simmering, fold in the shredded rotisserie chicken and frozen peas. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
- Taste the soup and season with salt and pepper as needed. If desired, garnish with finely chopped cilantro before serving. This Chicken Curry Soup is perfect with warm naan or over a bowl of fluffy rice, making it a complete meal.
Notes
- For a vegetarian option, swap the rotisserie chicken for chickpeas or tofu.
- Add seasonal vegetables like spinach or sweet potatoes for a festive touch.
- For a spicier kick, increase the amount of red curry paste or add fresh chilies.
