Chicken Curry Soup offers a deeply satisfying and comforting experience, featuring tender shredded chicken, creamy baby gold potatoes, an incredible medley of aromatic seasonings, and an abundance of fresh, vibrant vegetables. This recipe transforms classic curry flavors into a soul-warming soup that’s perfect for any occasion, especially on a chilly day.

Author’s Note

My Beloved Curry, Reimagined as a Comforting Soup!

My Coconut Curry Chicken has long been a cherished favorite on this site and within my own family. A few weeks ago, I had all the ingredients ready to prepare it when an unexpected snowfall hit. Inspiration struck, and I decided to channel those familiar, comforting flavors into a rich and hearty soup instead.

This soup delivers an exceptionally robust flavor profile, thanks to the harmonious blend of red curry paste and a carefully selected mix of curry powder, garam masala, coriander, and cumin. It achieves a wonderfully thick and creamy texture without the need for heavy cream or butter, making it an ideal choice for a wholesome, satisfying, and deeply comforting meal. It’s truly a hug in a bowl, perfect for warming you from the inside out.

Why You’ll Love This Chicken Curry Soup Recipe

This isn’t just any soup; it’s an experience. Here’s why this Chicken Curry Soup will quickly become a staple in your kitchen:

• Unforgettable Flavor: The combination of red curry paste with a medley of traditional spices creates a complex, savory, and slightly sweet flavor that’s hard to resist. Every spoonful is bursting with aromatic goodness.
• Hearty and Filling: Packed with tender chicken, wholesome baby gold potatoes, and a colorful array of vegetables, this soup is incredibly satisfying and makes for a complete meal on its own.
• Creamy Without Dairy: Using full-fat coconut milk provides a luxurious, velvety texture without relying on heavy creams or butter, making it a healthier option without sacrificing richness.
• Perfect for Meal Prep: This soup reheats beautifully and can even be frozen, making it an excellent choice for meal planning throughout the week.
• Simple to Make: Despite its gourmet taste, the recipe is straightforward and accessible, even for novice cooks. We’ll guide you through each step to ensure perfect results every time.
• Customizable: Easily adjust the spice level to your preference or swap out vegetables based on what you have on hand.

Key Ingredients for Your Ultimate Chicken Curry Soup

Crafting this flavorful chicken curry soup begins with selecting the right ingredients. Each component plays a vital role in achieving its rich taste and comforting texture. Here’s a closer look at what you’ll need and some helpful tips for substitutions:

Selecting the Best Coconut Milk for Your Soup

The type of coconut milk you choose significantly impacts the final texture and richness of your Chicken Curry Soup. Full-fat canned coconut milk is highly recommended for its creamy consistency and authentic flavor. It separates in the can, with a thick cream at the top and liquid below. This creaminess is what gives the soup its luxurious mouthfeel without any dairy.

When shopping, look for brands that list “coconut extract” and “water” as the primary ingredients, avoiding those with too many additives or stabilizers. For a lighter version, light coconut milk can be used, but be aware that the soup will be less rich. Always shake the can well before opening if you want a uniform consistency, or scoop out the cream first if your recipe calls for it separately.

How to Make This Delicious Chicken Curry Soup

Creating this cozy Chicken Curry Soup is a straightforward process, broken down into a few simple steps. Follow these instructions to build layers of flavor and achieve a perfectly comforting bowl:

1. Sauté Aromatics: Begin by heating coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced onion, carrots, and red pepper, along with minced garlic and ginger. Season lightly with salt and pepper. Sauté, stirring occasionally, until the onions become translucent and the vegetables start to soften, which usually takes about 8-10 minutes. This step is crucial for developing the foundational flavors of your soup.
2. Toast Spices: Sprinkle a tablespoon of sugar over the softened vegetables and continue to sauté for another 3-4 minutes. The sugar helps caramelize the vegetables, adding depth. Next, stir in the red curry paste, curry powder, garam masala, ground cumin, ground coriander, and a pinch of red pepper flakes (if using for extra heat). Add another sprinkle of salt and pepper. Sauté for just 1 minute, stirring constantly. This brief toasting of the spices in the hot oil releases their incredible aromas and intensifies their flavors.
3. Simmer to Tenderness: Add the 1/2-inch diced baby gold potatoes to the pot and season again with a touch more salt and pepper. Cook for about 5 minutes over medium heat, stirring frequently to ensure the potatoes are coated in the aromatic spice mixture. Then, pour in the chicken stock and coconut milk. Season one final time with salt and pepper. Bring the soup to a rolling boil over high heat, making sure to scrape up any delicious browned bits from the bottom of the pot. Reduce the heat to medium-low, maintaining a rapid simmer, and cook, stirring occasionally, until the soup has slightly thickened and the potatoes are perfectly tender, about 18-25 minutes.
4. Finish and Serve: Once the potatoes are tender, stir in the shredded rotisserie chicken and frozen peas. Cook for just 1-2 minutes, or until everything is heated through. Remove the pot from the heat and stir in the freshly chopped cilantro. Ladle the soup into bowls and garnish with extra fresh cilantro, a squeeze of fresh lime juice for brightness, and a sprinkle of chopped cashews for a delightful crunch. Serve hot alongside warm, toasted naan bread for dipping.

Tips for Success

• Finely Dice Veggies: Uniformly diced vegetables cook evenly and integrate better into the soup, enhancing its texture.
• Don’t Skip Toasting Spices: Briefly cooking the curry paste and dry spices in oil brings out their full aroma and flavor, significantly impacting the soup’s final taste.
• Adjust Heat: Red curry paste varies in spiciness. Start with the recommended amount and add more to taste, especially if you’re sensitive to heat.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings (salt, pepper, lime juice) as needed. A squeeze of lime at the end brightens all the flavors.
• Full-Fat Coconut Milk: For the creamiest, most satisfying soup, use full-fat canned coconut milk.

Serving Suggestions for Chicken Curry Soup

This Chicken Curry Soup is incredibly versatile and pairs well with a variety of sides to complete your meal. Here are some popular serving suggestions:

• Naan Bread: Warm, toasted naan bread is perfect for soaking up every last drop of the flavorful broth.
• Basmati Rice: A side of fluffy basmati rice can complement the soup, making it even more substantial.
• Fresh Lime Wedges: A squeeze of fresh lime juice over each bowl brightens the flavors and adds a zesty finish.
• Fresh Herbs: Extra fresh cilantro is a must for garnish, but a sprinkle of fresh mint or basil can also add an interesting twist.
• Toasted Cashews or Peanuts: For added crunch and a nutty flavor, sprinkle some toasted cashews or chopped peanuts on top.
• Plain Yogurt or Sour Cream: A dollop of plain Greek yogurt or sour cream can add a creamy, cooling contrast to the curry’s warmth.
• Sautéed Greens: A simple side of quickly sautéed spinach or bok choy can round out the meal with more greens.

Frequently Asked Questions (FAQs) About Chicken Curry Soup

Can I make this soup vegetarian or vegan?

Absolutely! To make it vegetarian, swap chicken stock for vegetable broth and omit the chicken. For a vegan version, also replace the chicken with chickpeas, lentils, or a mix of extra vegetables like cauliflower or sweet potatoes.

What if I don’t have baby gold potatoes?

You can use other potato varieties like Yukon Gold, red potatoes, or even sweet potatoes. Just ensure they are cut into 1/2-inch pieces for even cooking.

How can I make the soup spicier?

To increase the heat, add more red curry paste or a larger pinch of red pepper flakes. You can also add a finely diced jalapeño or serrano pepper when sautéing the aromatics.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken stock and curry paste are certified gluten-free. Always check ingredient labels to be sure.

Can I use raw chicken instead of rotisserie chicken?

Yes, you can. Cube raw chicken breast or thighs and brown them in the pot before adding the aromatics. Cook until almost done, then remove and add back with the peas at the end, or simmer them directly in the soup until cooked through and then shred.

Rated 5 out of 5 stars from 3 votes

Chicken Curry Soup

By
Chelsea Lords

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 Time:
1 hour

Cook Time:
40 minutes

Total Time:
1 hour 40 minutes

Servings:
4 servings

Video Overview

A short video demonstrating how to make this delicious Chicken Curry Soup, from sautéing vegetables to the final garnish.

Thumbnail: Video Thumbnail

Video Description: Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend and lots of veggies.

Equipment

• Large pot or Dutch oven

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, cut into 1/2-inch pieces
• 2 (13.4-ounce) cans full-fat coconut milk
• 2 cups chicken stock
• 2-1/2 cups shredded rotisserie chicken
• 2/3 cup frozen peas
• 3 tablespoons finely chopped cilantro (optional, for garnish)
• Serving suggestions (lime wedges, toasted naan bread, cashews)

Instructions

1. Heat coconut oil in a large pot over medium heat. Ensure 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.
2. 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, to toast the spices and release their aroma.
3. Cut the potatoes into 1/2-inch pieces and add to the pot. Season again with 1/4 teaspoon each of salt and pepper. Continue cooking over medium heat, stirring frequently, for 5 minutes, allowing the potatoes to absorb the spice flavors.
4. Pour in the chicken stock and coconut milk. Season with an additional 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Bring the soup to a boil over high heat, scraping up any browned bits that have formed on the bottom of the pot. Reduce heat to medium-low but keep the soup at a rapid simmer. Cook, stirring occasionally, until the soup has slightly reduced and the potatoes are tender, about 18–25 minutes.
6. Add in the shredded chicken and frozen peas. Stir and cook until warmed through, about 1–2 minutes. Taste and add more salt if needed. Remove from heat and stir in the fresh cilantro.
7. Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime juice. Sprinkle in some chopped cashews if desired for added crunch. Serve alongside toasted naan bread.

Recipe Notes

Serving Suggestions: I recommend serving this soup with toasted naan bread, and garnishing with fresh lime juice, extra cilantro, and chopped cashews for a perfect finish.

Storage: Store cooled soup in an airtight container in the fridge for up to 5 days. To freeze, allow the soup to 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. If frozen, thaw in the fridge overnight before reheating. Avoid freezing with garnishes like cilantro or cashews; add these fresh when serving.

Nutrition Information (Approximate)

Serving: 1 serving

Calories: 682 kcal

Carbohydrates: 57 g

Protein: 50 g

Fat: 30 g

Saturated Fat: 17 g

Cholesterol: 146 mg

Sodium: 772 mg

Potassium: 1244 mg

Fiber: 9 g

Sugar: 15 g

Vitamin A: 15790 IU

Vitamin C: 84 mg

Calcium: 97 mg

Iron: 3 mg

Nutrition information is automatically calculated and provided as an approximation only. It may vary based on specific ingredients and brands used.