Chicken Curry Soup is cozy and comforting with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.
Chicken Curry Soup
This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup instead.
This soup offers a robust flavor from red curry paste and a mix of curry powder, garam masala, coriander, and cumin. Thick and creamy without heavy cream or butter, it’s an ideal choice for a comforting, wholesome meal.
Ingredient
- Coconut Oil: For sautéing and adding a coconut flavor.
- Onion, Carrots, Red Pepper, Garlic, Ginger: These build a flavorful base.
- Seasonings & Red Curry Paste: Give the soup heat and so much flavor.
- Sugar: Caramelizes vegetables, adding sweetness.
- Potatoes: Helps make the soup thick and filling.
- Coconut Milk, Chicken Stock: Create a creamy, rich base.
- Chicken: I use rotisserie chicken but any leftover grilled chicken will work.
- Peas: No need to defrost, add fully frozen.
- Cilantro: If your’e not a cilantro fan leave off or use parsley.
How To Make Chicken Curry Soup
- Sauté: Cook onions, carrots, pepper, garlic, and ginger in coconut oil. Add salt and pepper.
- Season: Mix in sugar, red curry paste, and spices.
- Potatoes: Add the potatoes, season again, and cook for a bit.
- Add Liquids: Pour in chicken stock and coconut milk, then add seasoning.
- Simmer: Bring to a boil, then simmer until it thickens and the potatoes are soft.
- Final Ingredients: Stir in the chicken and peas, heat until warmed through.
- Garnish & Serve: Add cilantro and serve with lime, cashews, and naan.
Storage
Storage
- Can you freeze chicken curry soup? Yes! Let the soup cool completely. Divide into portion-sized containers. Seal tightly and freeze. It should last up to 3 months.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Warm on the stove or in a microwave. If frozen, thaw in the fridge overnight before reheating.
- Avoid: Freezing with garnishes like cilantro or cashews; add these fresh when serving.
More Comforting Soup Recipes
Chicken Curry Soup
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!
Equipment
- Large pot
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
- 2-1/2 cups Yukon gold potatoes
- 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 fresh cilantro optional
- Serving suggestions see note 1
Instructions
- Heat coconut oil in a large pot over medium heat. Be sure to measure the coconut oil while it's a 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.
- 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.
- Cut the potatoes into 1/2-inch pieces and add to the pot. Season again with 1/4 teaspoon each of salt and pepper. Keep cooking over medium heat, stirring frequently, for 5 minutes.
- Pour in chicken stock and coconut milk, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat to medium but keep the soup at a rapid simmer. Cook, stirring occasionally, until soup has reduced down and potatoes are tender, about 18–25 minutes.
- Add in chicken, frozen peas, and more salt as needed. Stir and cook until warmed through, about 1–2 minutes. Remove from heat and stir in the cilantro.
- Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime. Sprinkle in some chopped cashews if desired. Serve alongside toasted naan bread.
Video
Recipe Notes
Note 1: I like to serve this soup with toasted naan bread, and garnish with lime juice, cilantro, and cashews.
Storage: To freeze the soup, let it cool completely, then divide into portion-sized containers, seal tightly, and freeze for up to 3 months. You can also store in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave, and if frozen, thaw in the fridge overnight before reheating. Avoid freezing with garnishes like cilantro or cashews; add these fresh when serving.
Nutrition
Serving: 1serving | Calories: 682kcal | Carbohydrates: 57g | Protein: 50g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 772mg | Potassium: 1244mg | Fiber: 9g | Sugar: 15g | Vitamin A: 15790IU | Vitamin C: 84mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this soup!! I’ve made it many times, it is one of our favorites!
So glad to hear that! Thank you Janelle!
Fantastic recepie. Thanks Chelsea. I couldn’t find lemongrass. It was sorely missed. The only ingredient skipped was sugar. This is going to be a staple for busy workdays.
I am so thrilled to hear this! Thanks Jared! 🙂
As your sister, I have to admit nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all time favorite soup! It has the best flavor and couldn’t be more delicious!
Can this soup be made in the crockpot?
I wouldn’t recommend the crockpot for this recipe, sorry!