Chicken and Coconut Curry Soup Recipe

5 from 1 vote

Need a "warm me up" dish? This recipe spices up your typical chicken soup with a delicious coconut-curry base.

Course Soup

Cuisine American

Keyword chicken, coconut, curry

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 539kcal

Cost 8

Melt some cooking fat in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
1 onion, 2 tbsp. fresh ginger, Cooking fat, 3 garlic cloves
Add the curry paste, turmeric, salt, and pepper, and continue to cook for another minute or two.
2 tbsp. red curry paste, 1 tbsp. turmeric, Sea salt and freshly ground black pepper
Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
2 cups full-fat coconut milk, 4 potatoes of your choice
Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
Melt some cooking fat in a skillet over medium-high heat and heat the chicken, bell pepper, carrot, and cabbage for 2 to 3 minutes.
1 bell pepper, 1 carrot, ¼ head of cabbage
Mix the chicken and vegetable mixture into the soup and serve with fresh cilantro.
2 cups chicken or vegetable stock, Fresh cilantro for serving, 2 cups precooked chicken