This post may contain affiliate links. Please see my disclosure policy for more details.
This family friendly Curry Coconut Chicken Soup is the perfect comfort soup your looking for. It’s something that you can serve and enjoy all year round and pairs perfectly with your favorite type of bread. This curry coconut chicken soup is ready to serve in under 45 minutes and is perfect for using up leftover whole chicken.
Imagine delicious slightly spicy curry coconut flavored tomato based soup with chicken and vegetables. It is then served with fresh cilantro (a must) and yogurt.
It has everything your looking for in a curry coconut soup such as:
Vegetables any vegetables would work so don’t be afraid to use your favorite vegetables or whatever you have on hand
Chicken leftover chicken is perfect for this
Coconut milk/cream you can substitute this for any other type of dairy or nondairy cream
Spices I use turmeric, curry, chili, ginger, paprika
Other spices that would work: Cayenne pepper, onion powder, garlic powder, cumin
Tip
Instead of chicken you could use shrimp/prawns or any type of fish.
Other Recipes You Might Like:
Chicken Tortellini Tomato Soup
I hope you enjoy this curry coconut chicken soup recipe as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see what you make. So if you do, don’t forget to tag @alaingablog
Products I Recommend:
PrintCurry Coconut Chicken Soup
Family friendly Curry Coconut Chicken Soup that is ready to serve in under 45 minutes and is perfect for using up leftover cooked chicken.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 tbsp vegetable oil
1 bell pepper, chopped
1 onion, finely chopped
1 leek, sliced
2 garlic cloves, minced
3 tbsp tomato paste
2 cans (800 gr / 28 oz) crushed tomatoes
1.2 L / 5 cups chicken stock
2 tsp ground turmeric
4 tsp curry powder
1 tsp chili powder
½ tsp ground ginger
½ tsp paprika
½ tsp salt
A pinch of pepper
375 gr / 3 cups cooked chicken, cubed
250 ml / 1 cup coconut milk or cream
Plain yogurt, for serving
Fresh cilantro, for serving
Instructions
In a dutch oven or stockpot over medium high heat add vegetable oil, bell pepper, onion and leek. Cook until soft. 3-5 minutes.
Add minced garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Add crushed tomatoes, chicken stock, turmeric, curry powder, chili, ginger, paprika, salt and pepper.
Lower the heat and let the soup simmer for 20-25 minutes.
Add in cooked chicken and coconut milk. Simmer for 5 more minutes until the chicken is heated through.
Taste and adjust seasoning if needed before serving.
Dollop the yoghurt on top of the soup and sprinkle with fresh cilantro before serving.
Notes
The soup can be stored in the refrigerator up to 3-4 days in an airtight container.
Also freezes well for a quick dinner.
