Coconut Curry Chicken Soup


Embark on a culinary journey to the vibrant flavors of Southeast Asia with this Coconut Curry Chicken Soup. Fragrant spices mingle with creamy coconut milk to create a comforting and exotic dish that's perfect for any occasion.


– 1 tablespoon coconut oil – 1 onion, diced – 3 cloves garlic, minced – 1 tablespoon fresh ginger, grated – 2 tablespoons red curry paste – 1 teaspoon ground turmeric


– 1 teaspoon ground coriander – 1 teaspoon ground cumin – 1 can (14 oz) coconut milk – 4 cups chicken broth – 2 cups cooked chicken, shredded or diced – 1 red bell pepper, thinly sliced


– 1 cup sliced carrots – 1 cup broccoli florets – 1 tablespoon fish sauce (optional) – Juice of 1 lime


– Salt and pepper to taste – Fresh cilantro leaves, chopped (for garnish) – Cooked rice or noodles (optional, for serving)

Saute Aromatics:

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onions are softened and aromatic, about 3-4 minutes.

Add Spices:

Stir in the red curry paste, ground turmeric, ground coriander, and ground cumin. Cook for an additional 1-2 minutes, until the spices are fragrant.

Simmer Soup:

Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a simmer.

Add Chicken and Vegetables:

Once the soup is simmering, add the cooked chicken, sliced bell pepper, sliced carrots, and broccoli florets. Allow the soup to simmer gently for 10-15 minutes, or until the vegetables are tender.

Season and Finish:

Stir in the fish sauce (if using) and lime juice. Taste the soup and season with salt and pepper as needed.