Go Back
Chicken Curry Soup

Chicken Curry Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh grated ginger
  • 2 tbsp yellow curry powder
  • 1 tsp ground turmeric
  • 4 cups chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 medium carrots, peeled and sliced into thin rounds
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish

Method
 

  1. Heat olive oil in a large pot over medium‑high. Add chicken, onion, and a pinch of salt. Cook 5 minutes until chicken is no longer pink outside.
  2. Add garlic, ginger, curry powder, and turmeric. Stir 30 seconds until fragrant.
  3. Pour in broth and coconut milk, scraping up any browned bits. Add carrots, bell pepper, salt, and pepper. Bring to a boil, then simmer covered for 15 minutes until carrots are tender.
  4. Stir in peas and cook 2 minutes. Squeeze in lime juice. Taste and adjust salt.
  5. Ladle into bowls, top with cilantro, and serve hot.

Notes

Taste the broth before serving and add more salt or lime as needed, the amount will vary with your broth. Leftover soup tastes even better the next day and will thicken slightly; thin with a splash of water when reheating.