Chicken Curry Broth with Coconut and Lime

Indulge in a bowl of flavorful Chicken Curry Soup! This recipe combines tender chicken, aromatic spices, and the sweetness of both red and sweet potatoes in a creamy coconut milk broth. What began as an effort to replicate a beloved restaurant soup turned into something even better – a truly irresistible dish!

If you’re a fan of curry, you’ll also adore my Coconut Curry Chicken recipe or the smooth and comforting Curried Butternut Squash Soup.

Last year, I discovered a chicken curry soup at a local restaurant that completely captivated me. After several visits to enjoy it, I was inspired to recreate the magic in my own kitchen.

I experimented with various combinations and flavors, finally crafting a version that I was incredibly proud of. Eager to see how it compared, I did a side-by-side taste test.

To my surprise, my version, while different – the restaurant’s soup was sweeter and had a touch more heat – was even more to my liking! And that’s saying a lot, as I genuinely loved the original.

While not a perfect copycat, this Homemade Chicken Curry Soup is a winner in its own right. Overflowing with spices, chicken, creamy coconut milk, and both red and sweet potatoes, this is the perfect soup to savor throughout the chilly months. Its unique blend of flavors and textures makes it a standout dish. Prepare to be obsessed with this hearty and comforting meal!

Chicken Curry Soup Ingredients: The Key to Flavor

This Chicken Curry Soup is all about the balance of flavors. From the tender chicken to the aromatic spices, each ingredient plays a crucial role in creating a truly unforgettable soup.

• Chicken: You’ll need 1 pound of boneless, skinless chicken breasts. If you have a large chicken breast, one might suffice, otherwise, two smaller ones will work. Chicken thighs are also a great alternative, providing a richer flavor.
• Garlic Salt: Simplicity is key! Garlic salt seasons the chicken perfectly, but feel free to experiment with your favorite spice blends.
• Oil: Olive oil (or your preferred cooking oil) is essential for sautéing the chicken and vegetables.
• Onion & Garlic: These aromatic staples form the flavorful base of the soup.
• Spices: Here’s where the magic happens! Curry powder, ginger, paprika, turmeric, salt, cumin, and a pinch of red pepper flakes create the signature curry flavor. Adjust the red pepper flakes to your desired level of spice.
• Broth: Low-sodium chicken broth is recommended, allowing you to control the saltiness of the soup. Choose a high-quality broth for the best taste.
• Coconut Milk: Full-fat canned coconut milk adds richness and creaminess to the soup. Don’t skimp on the fat content for the most decadent flavor.
• Brown Sugar: A touch of brown sugar adds a subtle sweetness that complements the savory flavors. It balances the spices perfectly.
• Potatoes: Red-skinned potatoes and sweet potatoes offer a delightful combination of textures and sweetness. The red potatoes hold their shape well, while the sweet potatoes add a creamy sweetness.
• Cilantro: Fresh cilantro, as a garnish, brightens the soup with its vibrant flavor.

Step-by-Step: Making Your Own Chicken Curry Soup

Creating this flavorful Chicken Curry Soup is simpler than you might think! Follow these easy steps to transform simple ingredients into a comforting and satisfying meal.

STEP 1: Prepare the Chicken:

Cut the chicken breasts horizontally to create thinner portions. This helps them cook evenly and prevents them from drying out. Season both sides generously with garlic salt.

STEP 2: Cook the Chicken:

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook, flipping once, until fully cooked through. Ensure the internal temperature reaches 165°F (74°C).

STEP 3: Dice the Chicken:

Once the cooked chicken has cooled slightly, dice it into bite-sized pieces. This ensures that the chicken is easy to eat and distributes evenly throughout the soup.

STEP 4: Sauté Aromatics and Spices:

In a large soup pot or Dutch oven, heat another tablespoon of olive oil. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Now, sprinkle in the curry powder, ginger, paprika, turmeric, salt, cumin, and red pepper flakes. Cook for about a minute, stirring constantly, to allow the spices to bloom and release their flavors.

STEP 5: Add Liquids and Sweetener:

Pour in the chicken broth, coconut milk, and brown sugar into the pot with the sautéed aromatics and spices. Stir well to combine all the ingredients.

STEP 6: Simmer the Potatoes:

Add the diced red potatoes and sweet potatoes to the soup. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Ensure they are easily pierced with a fork.

STEP 7: Blend for Creaminess:

Once the potatoes are tender, carefully transfer about 2 cups of the soup to a blender. Blend until smooth and creamy. Pour the blended soup back into the soup pot. This step adds a luxurious, creamy texture to the soup.

STEP 8: Combine and Heat Through:

Add the diced cooked chicken to the soup pot. Stir well to combine and heat everything through for about 5 minutes. This ensures the chicken is warmed and infused with the curry flavors.

Finally, ladle the Chicken Curry Soup into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy this comforting and flavorful meal!

Tips and Tricks for the Best Chicken Curry Soup

Here are some additional tips and tricks to elevate your Chicken Curry Soup to the next level:

• Use Pre-Cooked Chicken: To save time, use pre-cooked, shredded chicken. This is a great option for busy weeknights. You can even use leftover rotisserie chicken.
• Adjust the Spice Level: Customize the heat by adding more or less red pepper flakes, depending on your preference. You can also use a spicier curry powder.
• Make it Vegetarian: For a vegetarian option, substitute the chicken with chickpeas or tofu.
• Add More Vegetables: Feel free to add other vegetables like carrots, peas, or spinach for added nutrients and flavor.
• Leftovers: This soup is even better the next day! Store any leftovers in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of chicken broth if needed to thin it out.
• Freeze it for later: Cool to room temperature, and store it in freezer safe containers. It can last up to 3 months.

Other Delicious Soup Recipes to Try

If you loved this Chicken Curry Soup, explore these other fantastic soup recipes:

• Broccoli Cheese Soup
• Minestrone Soup
• Zuppa Toscana

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Chicken Curry Soup Recipe

Author:
Deborah Harroun

Prep Time:

15
minutes

minutes

Cook Time:

35
minutes

minutes

Total Time:

50
minutes

minutes

Servings:

6
servings

Course:
Main Course

Cuisine:
Asian

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Pin

This Chicken Curry Soup is packed with flavor, with chicken, spices, and both red and sweet potatoes. What started off as an attempt at a copycat of a favorite restaurant soup ended up as a delicious soup that I like even better than the original!

Ingredients

Chicken:

• 
  1
  pound
  boneless, skinless chicken breasts

• 
  1
  teaspoon
  garlic salt

• 
  1
  tablespoon
  olive oil

Soup:

• 
  1
  tablespoon
  olive oil

• 
  1
  medium onion
  diced

• 
  3
  cloves
  garlic
  minced