Recipe

Coconut & Chicken Curry Soup

by Erica Lea on January 3, 2011 in Soups

4.57 Mitt(s) 14 Rating(s)

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Recipe Description

Chicken curry in soup form!

Preparation Instructions

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.

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

14 Reviews | Be the first to review!

Reviews

laurainthecountry on 1.6.2011

I really like this soup! I made a few minor changes – i used about 1.5 cups of chopped rotisserie chicken, red onion, no jalapeno, 1/2 medium yellow pepper instead of the green…and lemon juice instead of lime – simply because i forgot to pick some up! a little less cilantro too. i also used reduced fat coconut milk, because it’s so much healthier! Really lovely flavors – i’ll be making this regularly. Thanks!!!

tessks on 1.10.2011

Very good! I just made this (it’s cold outside–single digits–so was in a soup kind of mood) and it’s wonderful. I put green onions in instead of green pepper and added a bit more cilantro. Love the flavors, and it’s so easy! Thanks for the recipe!

mrsq on 1.28.2011

I was out of jalapeno; so my soup could have really used more heat (I threw in some wasabi powder!). But it was still delicious. The liquid was nice and thick and I loved it served over a scoop of rice. Hearty and yummy and a perfect way to end a very snowy week here in New England. I will definitely make this again!

squarefootcook on 1.30.2011

This soup was very good and quick to make. If you have the ingredients on hand, it is a perfect last-minute dinner idea. I did use reduced fat coconut milk because that is what I keep in my pantry. Although it was delicious that way, maybe I’ll try the full fat version next time to see if it is richer. Also, I think I will cut back to 1 tablespoon of lime juice next time. I think the 2 tablespoons was good, just a little sour for my own personal taste. Overall, this is a tasty and creative recipe that I would serve as an everyday meal or to guests. Thanks for sharing the recipe with us!

lizzziebizzie on 2.8.2011

Not only was this a cinch to make, but it tasted great too! I doubled the recipe and used one can of full fat coconut milk and one can of low fat coconut milk. I added a little extra curry just because I am in love with curry right now. I highly recommend this recipe!

kikigrover on 2.8.2011

The flavor of this was fabulous! I doubled the recipe, except the chicken and the bell pepper. I found that without twice the liquid is was too thick for my taste. It was a little too thick for a soup or a little too runny for a curry. With the additional chicken broth and coconut milk, it was wonderful! I served it over rice as recommended. Delish!

VictoriaDoubleU on 2.14.2011

So so good! It was so easy & a great use for leftover coconut milk:)

littleladylones on 2.18.2011

The soup was really good, I was surprised because I don’t like spicy food whatsoever, but I think the lime and Coconut milk help mask it. I did serve it over rice, and would again. Without the rice it wouldn’t be very filling. I used lite coconut milk and it came out great. I’ll be making this again.

Candy on 2.20.2011

Loved it! Easy to make and the entire (yes, I have small children) family enjoyed it. Would be great with shrimp or tofu also. I used lowfat coconut milk and it was still really good.

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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