The Pioneer Woman Tasty Kitchen
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Coconut & Chicken Curry Soup

4.57 Mitt(s) 14 Rating(s)14 votes, average: 4.57 out of 514 votes, average: 4.57 out of 514 votes, average: 4.57 out of 514 votes, average: 4.57 out of 514 votes, average: 4.57 out of 5

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Level: Easy

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Description

Chicken curry in soup form!

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 whole Chicken Breasts, Cut Into Bite Sized Chunks
  • ½ whole Large Onion Chopped Fine
  • 1 Tablespoon Grated Fresh Ginger
  • 1-½ cup Chicken Broth
  • 1 can (14 Oz. Can) Unsweetened Coconut Milk, Full Fat
  • 2 teaspoons Curry Powder
  • 1 whole Jalapeno, Seeded And Minced
  • 1 whole Small Green Bell Pepper, Sliced Thin
  • ½ cups Chopped Fresh Cilantro Plus Extra For Garnish
  • 2 Tablespoons Lime Juice
  • Salt And Pepper
  • 2 cups Freshly Cooked Rice (optional)
  • ½ cups Unsweetened Chipped Coconut, To Garnish

Preparation

1. In a medium-sized soup pot, heat the olive oil over medium heat. Add the chicken, season with salt and pepper. Sauté until cooked through. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2. Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3. Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

15 Comments

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TraceyK on 3.3.2011

Great recipe. I used chopped chicken from a rotisserie.

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Candy on 2.20.2011

I made this today for lunch and it was DELICIOUS!! My 5-year-old (who is a very picky eater) also loved it. YUM! I will be making this again. Maybe even with shrimp or tofu. Thanks.

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elizabeth on 2.18.2011

I love coconut and curry! This sounds very exotic.

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harmony2 on 2.8.2011

I made this recently and it was a huge hit with everyone. Thanks for sharing!

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littleladylones on 1.31.2011

I think I’ll try this tonight! I’m not a fan of spicy but my hubby is, so hopefully I can handle some heat!

14 Reviews

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islandchick on 11.7.2011

This is a quick and easy soup! Family loved it. I did skip the green peppers, but still so much flavor.

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aprilkhunt on 4.26.2011

Very easy, and quite tasty. A little heartier (chicken/veg to broth ratio), but turned out wonderfully. I also served over rice. No complaints from my 4 small children. My 4-year old asked for seconds.

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mynameisern on 2.27.2011

I would give this a full 5 stars but for my personal taste it lacked a little in…oomph. But it was a wonderful base to work with! If you’re looking for a little more pop of flavor I would definitely recommend adding more curry powder (I had to at least double it, but that’s just me) and perhaps try red pepper instead of green? I think I’d like more coconut flavor too, so next time I’d pour the soup over the Thai Coconut Rice recipe from this site. But I will definitely keep this and use it as a starter to just taste and change as I go!

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gummybear on 2.27.2011

I agree that this was an easy recipe that had lots of flavor. I used shredded rotisserie chicken, red pepper instead of green, and lowfat coconut milk. My only complaint is that the meal was a little too thick for a soup…I was disappointed that I had not made rice. I will be making it again,though, thanks for the yummy recipe!

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Rachel on 2.27.2011

This was such a quick and easy recipe, especially if you already have roasted and cut up chicken on hand. Very good, even my two year old loved it! If I was making it for adults only, I would have spiced it up a little, but it was also fine as is for everyone. I used regular coconut milk and thought the soup had just the right amount of richness.

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