Feeling chilly or just in need of some soul-warming goodness? This chicken curry soup is your ticket to flavor town, with a creamy coconut base, tender chicken, and just the right amount of spice to keep things interesting.
Why This Recipe Works
- The combination of coconut milk and chicken broth creates a rich, creamy base that’s not too heavy.
- Using curry powder and fresh ginger gives the soup a depth of flavor that’s both warming and invigorating.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious creation.
- Perfect for meal prep, as the flavors deepen and improve overnight.
- Customizable heat level makes it suitable for everyone at the table.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 lb chicken breast, cubed
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 carrots, sliced
- 1 bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. This is where the flavor foundation is built, so don’t rush it. Tip: If the pot gets too dry, add a splash of chicken broth to prevent burning.
Step 2: Bloom the Curry Powder
Add the curry powder to the pot and stir constantly for about 30 seconds. This step, known as blooming, helps to unlock the full flavor potential of the spices. You’ll know it’s ready when the aroma fills your kitchen and makes your stomach growl.
Step 3: Brown the Chicken
Increase the heat to medium-high and add the cubed chicken to the pot. Cook until the chicken is lightly browned on all sides, about 5 minutes. Don’t worry about cooking it through just yet; it will finish cooking in the broth. Tip: For extra flavor, season the chicken with a pinch of salt and pepper before adding it to the pot.
Step 4: Simmer the Soup
Pour in the chicken broth and coconut milk, stirring to combine. Add the carrots and bell pepper, then bring the soup to a simmer. Reduce the heat to low, cover, and let it cook for 20 minutes. The soup is ready when the vegetables are tender and the chicken is cooked through.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro. Tip: For an extra kick, serve with a side of lime wedges to squeeze over the top.
Tips and Tricks
For those looking to elevate their chicken curry soup game, consider these advanced tips. Toasting your own curry spices instead of using pre-made powder can add a remarkable depth of flavor. If you’re short on time, using rotisserie chicken is a great shortcut—just add it towards the end to warm through. For a thicker soup, blend half of it before adding the chicken back in. And don’t forget, the soup tastes even better the next day, making it perfect for leftovers.
Recipe Variations
- Vegetarian Version: Swap the chicken for chickpeas and use vegetable broth.
- Spicier Kick: Add a diced jalapeño or a teaspoon of red pepper flakes with the aromatics.
- Creamier Texture: Stir in a tablespoon of peanut butter or coconut cream at the end.
- Extra Veggies: Throw in some spinach or kale during the last 5 minutes of cooking.
- Thai Twist: Replace curry powder with Thai red curry paste and add a splash of fish sauce.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics and bloom the spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the coconut milk during the last 30 minutes to prevent it from separating.
How can I store leftovers?
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if the soup has thickened too much.
Is this soup freezer-friendly?
Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating. Note: The texture of the coconut milk may change slightly, but the flavor will still be delicious.
Summary
This chicken curry soup is a comforting, flavorful dish that’s easy to make and customizable to suit any taste. With its creamy coconut base, tender chicken, and vibrant spices, it’s sure to become a favorite in your recipe rotation.
