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Homemade Chicken Curry Soup photo

Chicken Curry Soup

This Chicken Curry Soup is a warm, savory delight! Packed with tender chicken, vibrant veggies, and aromatic spices, it’s perfect for any chilly evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

Soup 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 to taste
  • 2-1/2 cups baby gold potatoes, diced
  • 2 cans coconut milk 13.4-ounce each
  • 2 cups chicken stock
  • 2-1/2 cups shredded rotisserie chicken
  • 2/3 cup frozen peas
  • 3 tablespoons finely chopped cilantro optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.