If you're looking for a flavorful and comforting meal, coconut curry chicken soup is an excellent choice. This hearty soup features succulent chicken, tender vegetables, and a creamy, mildly spicy coconut curry broth. The combination of flavors and textures in this dish is simply divine, and it's sure to be a hit with family and friends. With the right recipe, you can easily create a delicious coconut curry chicken soup at home.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRY SOUP WITH CHICKEN
The best curry soup with chicken and coconut!
Provided by NUSIA
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
- Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
- Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 22.5 g, Cholesterol 84.9 mg, Fat 28.7 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 17.9 g, Sodium 553.3 mg, Sugar 9.8 g
COCONUT CURRY CHICKEN SOUP
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
COCONUT CURRY CHICKEN NOODLE SOUP
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 45m
Yield 4 main-course servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
- Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
- Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams
THAI COCONUT CHICKEN CURRY SOUP
Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.
Provided by Doug Mella
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
- Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.3 g, Sodium 244.9 mg, Sugar 1.6 g
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!
This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.
Provided by MTLcook
Categories Chicken Breast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
- Add chicken, reduce to medium heat. Let simmer about 10 minutes.
- Add potatoes, carrots, onions. Let simmer about 20 minutes.
- Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
- Once the potatoes are fully tender, remove from heat and add coconut milk.
- Puree with hand blender.
- Serve with Basmati rice and enjoy!
- *** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.
OPRAH'S THAI CHICKEN COCONUT CURRY SOUP
Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato
Provided by Sayster
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Strain broth over a bowl through a fine-mesh sieve; discard solids.
- Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
- Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
- In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
- Garnish with tomato, coconut shavings and cilantro; serve hot.
Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
COCONUT CURRY CHICKEN NOODLE SOUP
Spicy coconut broth mixed with noodles and leftover chicken (I like to use rotisserie chicken) is topped with cilantro, red onions, and a squeeze of lime juice. It will be a lot of noodles to broth (it's like a combo of stew and soup) so add less noodles if you want it to be more soupy.
Provided by andrea
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat until shimmering. Add garlic and ginger and saute until fragrant, about 30 seconds. Stir in sambal oelek and cook until fragrant, about 30 seconds. Add shredded chicken, chicken broth, kale, and coconut milk; bring to a simmer. Cook until kale is wilted, 1 to 2 minutes; remove from the heat.
- Submerge rice noodles in the pot and stir to uncoil as they cook in the hot chicken broth mixture, about 5 minutes. Ladle into bowls and garnish with cilantro and onion wedges. Squeeze a lime wedge in each bowl.
Nutrition Facts : Calories 443 calories, Carbohydrate 27.2 g, Cholesterol 47.2 mg, Fat 31.1 g, Fiber 1.6 g, Protein 13.7 g, SaturatedFat 13.3 g, Sodium 1080.9 mg, Sugar 2.4 g
RED CURRY COCONUT CHICKEN SOUP
I spend most days craving some form of curry and since soup is my favorite thing I developed a soup that answered my curry craving and cooks up super fast for a dinner in about 30 minutes! This recipe is highly adaptable to whatever vegetables or meat you have on hand! Add rice or noodles to make it more filling.
Provided by equine_woman
Categories Chicken Breast
Time 35m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, sauté for 2 minutes more.
- Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil.
- Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!
Nutrition Facts : Calories 275, Fat 16.2, SaturatedFat 4, Cholesterol 103.6, Sodium 228.3, Carbohydrate 12.1, Fiber 1.2, Sugar 7.4, Protein 19.8
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
COCONUT CURRY CHICKEN SOUP
Steps:
- Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. Add the diced garlic, jalapeno and chicken and sauté until the chicken is cooked through, about 7 minutes. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, cilantro root carrot, ginger lemon grass, fish sauce and lime zest and juice. Bring to a boil, turn down heat and let simmer gently for at least an hour or as long as you want, the longer the better. Cook vermicelli put putting them in boiling water for a minute. (Don't cook the vermicelli in the soup or they'll soak up the broth and it'll become a slurry). Pick out the lemongrass and ginger from the soup. Put some vermicelli in bowls and ladle soup over it. Add bean sprouts and sliced green onions if you want.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your soup will taste. When possible, use organic or locally-sourced ingredients.
- Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your own taste. Add more or less curry powder, coconut milk, or vegetables, or swap out the chicken for another protein, such as shrimp, tofu, or lentils.
- Make a big batch: This soup is even better the next day, so make a big batch and enjoy it for lunch or dinner all week long.
Conclusion:
This coconut curry chicken soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its creamy, flavorful broth and tender chicken, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give this coconut curry chicken soup a try.
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