Best 2 Spicy Chicken Curry Soup Recipes

When the weather starts to turn chilly, there's nothing better than a warm and spicy soup to warm the body and soul. If you're looking for a flavorful and satisfying dish, look no further than spicy chicken curry soup. This flavorful soup is packed with tender chicken, hearty vegetables, and a rich and flavorful curry broth. With a few simple ingredients and a little bit of time, you can easily create a delicious and comforting spicy chicken curry soup that will be enjoyed by the whole family.

Here are our top 2 tried and tested recipes!

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO

Spicy Curry Noodle Soup with Chicken and Sweet Potato image

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Provided by Mai Pham

Categories Soup/Stew Chicken High Fiber Curry Sweet Potato/Yam Winter Noodle Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Steps:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

SPICY CHICKEN CURRY SOUP

Spicy Chicken Curry Soup image

This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.

Provided by Alissa Doe-Klinger

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
½ carrot, peeled and diced
1 (14 ounce) can coconut milk
1 tablespoon green curry paste
2 skinless, boneless chicken breast halves - cubed
2 cups chicken stock
1 lime, juiced
¼ cup chopped green onions

Steps:

Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Nutrition Facts : Calories 603.8 calories, Carbohydrate 14.3 g, Cholesterol 61.6 mg, Fat 56 g, Fiber 4 g, Protein 30.9 g, SaturatedFat 39.4 g, Sodium 918.5 mg, Sugar 2.1 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your curry soup taste its best. Look for organic, free-range chicken and fresh vegetables.
Don't be afraid to adjust the spice level: This recipe is written for a medium-spicy curry soup, but you can easily adjust the spice level to your liking. Add more chili peppers or cayenne pepper for a spicier soup, or reduce the amount for a milder soup.
Cook the chicken thoroughly: Chicken is a good source of protein, but it can also be a source of foodborne illness if it is not cooked properly. Make sure to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Let the soup simmer for a while: Simmering allows the flavors in the soup to meld together and develop. For the best flavor, simmer the soup for at least 30 minutes, or up to an hour.
Serve the soup with your favorite toppings: Curry soup is a versatile dish that can be served with a variety of toppings. Some popular options include rice, noodles, vegetables, and yogurt.

Conclusion:

This spicy chicken curry soup is a delicious and easy-to-make meal that is perfect for a cold winter day. The soup is packed with flavor, and the chicken is tender and juicy. With a few simple ingredients and a little bit of time, you can create a restaurant-quality curry soup that your family and friends will love.