Imagine the comforting aroma of spices wafting through your kitchen as you prepare a rich, flavorful Chicken Curry Soup.
This dish is a breeze to make, offering a warm and cozy experience perfect for any day.
Watch as the fragrant spices, tender chicken, and vibrant vegetables blend harmoniously into a delightful soup.
It’s a transformation of simple ingredients into a culinary masterpiece.
Let’s bring this dish to life and enjoy every savory spoonful.
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14 ounces) coconut milk
- 2 cups diced tomatoes
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chicken Curry Soup, follow this timeline:
- Preparation (Total: 20 minutes)
- Reading & Setup (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
- Chopping & Measuring (10 minutes):
- Dice the onion, mince the garlic, grate the ginger.
- Cut chicken breasts into bite-sized pieces.
- Slice the carrots and trim/cut the green beans.
- Measure out the spices, coconut milk, and chicken broth.
- Final Prep (5 minutes):
- Organize all ingredients and equipment within reach.
- Cooking (Total: 30 minutes)
- Heat & Sauté (5 minutes):
- Heat the vegetable oil in a large pot over medium heat.
- Add and sauté the diced onion until translucent.
- Flavor Release (1 minute):
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the curry powder, cumin, turmeric, and cayenne pepper, and stir for 30 seconds.
- Simmer Chicken (10 minutes):
- Pour in the chicken broth and bring to a simmer.
- Add the chicken pieces and cook for 10 minutes.
- Cook Vegetables & Combine (14 minutes):
- Stir in the coconut milk, diced tomatoes, carrots, and green beans.
- Season with salt and pepper.
- Simmer the soup for an additional 15 minutes until the vegetables are tender.
- Resting (5 minutes):
- Remove the soup from heat and let it rest for 5 minutes.
- Serving (5 minutes):
- Garnish the soup with fresh cilantro before serving.
- Optionally, prepare sides like naan or rice during the resting period.
Adjust as needed based on your pace and preferences.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté until translucent.
Stir in the garlic and ginger, cooking for an additional minute.
Add the curry powder, cumin, turmeric, and cayenne pepper, stirring for 30 seconds to release the aromas.
Pour in the chicken broth and bring to a simmer.
Add the chicken pieces and cook for 10 minutes.
Stir in the coconut milk, diced tomatoes, carrots, and green beans.
Season with salt and pepper.
Simmer the soup for 15 minutes until the vegetables are tender.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh cilantro before serving.
Serving Tips
- Warm Naan Bread: Perfect for dipping and soaking up the flavorful broth.
- Steamed Basmati Rice: A classic accompaniment that balances the spicy and creamy elements of the soup.
- Quinoa: A healthy and protein-rich alternative to rice, adding a nutty flavor.
- Raita: A cooling yogurt-based side dish that complements the heat of the curry.
- Lime Wedges: Add a zesty freshness to the soup with a squeeze before serving.
Storage
Store Chicken Curry Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup in portions for up to 3 months.
Freezing
To freeze Chicken Curry Soup, allow it to cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date. Freeze for up to 3 months.
Reheating
To reheat chicken curry soup, warm it gently on the stovetop over medium heat.
Stir occasionally. Avoid boiling to maintain texture and flavor.
Alternatively, use a microwave. Cover the dish.
Final Thoughts
Chicken Curry Soup is a delightful and aromatic dish that combines the warmth of spices with the richness of coconut milk.
This soup isn’t only comforting but also easy to prepare.
With a prep time of just 15 minutes and a cook time of 30 minutes, it’s perfect for a weeknight dinner.
The combination of chicken, vegetables, and spices creates a hearty and flavorful meal.
For best results, use fresh spices and herbs to enhance the soup’s flavor.
Adjust the spice levels to your preference, and consider adding a squeeze of lime juice for a rejuvenating finish.
Serve with warm naan or rice for a complete meal.
Chicken Curry Soup is a versatile dish that you can customize with your favorite vegetables or even substitute tofu for a vegetarian version.
Enjoy the vibrant flavors and comforting warmth of this delightful soup.
Frequently Asked Questions
Can I Substitute Chicken With Tofu for a Vegetarian Version?
You can substitute chicken with tofu for a vegetarian version. Use firm tofu, cut into cubes, and add it when you’d add the chicken. Make sure it absorbs the flavors by simmering gently. Adjust seasoning for best taste.
What Can I Use Instead of Coconut Milk for a Lighter Soup?
You can substitute coconut milk with almond milk for a lighter option. It’s important to maintain a creamy texture, so whisk in a tablespoon of cornstarch to thicken. Adjust seasonings to guarantee the flavors remain balanced.
How Can I Make the Soup Spicier?
To spice it up, add more cayenne pepper or incorporate fresh chili peppers. Sauté them with onions for enhanced heat. You can also try a dash of hot sauce or a pinch of crushed red pepper flakes.
Are There Any Low-Sodium Alternatives for Chicken Broth?
You can substitute low-sodium chicken broth with homemade broth, using herbs and spices for flavor. Alternatively, use water with a dash of low-sodium soy sauce or miso paste to maintain depth without added salt.
Can I Add Potatoes to the Soup?
Yes, you can add potatoes to the soup. Dice them into bite-sized pieces and add when you pour in the chicken broth. They’ll absorb flavors well and cook until tender, enhancing the soup’s texture and heartiness.
Chicken Curry Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 can coconut milk 14 ounces
- 2 cups diced tomatoes
- 1 cup carrots sliced
- 1 cup green beans trimmed and cut into 1-inch pieces
- salt and pepper to taste
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for an additional minute.
- Add the curry powder, cumin, turmeric, and cayenne pepper, stirring for 30 seconds to release the aromas.
- Pour in the chicken broth and bring to a simmer.
- Add the chicken pieces and cook for 10 minutes.
- Stir in the coconut milk, diced tomatoes, carrots, and green beans.
- Season with salt and pepper.
- Simmer the soup for 15 minutes until the vegetables are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
