Chicken Curry Soup from the Pot

Chicken Curry Soup is cozy and comforting with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.

author’s note

My Famous Curry… Now in Soup Form!

My Coconut Curry Chicken has been one of the most popular recipes on my site for years, and it’s a favorite at our house too. So I knew eventually I wanted to turn it into a soup.

One night I had everything out to make the curry, but it started snowing and soup sounded so much better. I kept the same curry flavors, but added more broth, veggies, baby gold potatoes, and rotisserie chicken to make it hearty and straightforward.

The broth gets tons of flavor from red curry paste, curry powder, garam masala, cumin, coriander, ginger, and garlic, while coconut milk makes it rich and creamy. It turned out so good and has all the flavor It is satisfying to from the original curry, just in a cozy soup version.

Ingredient

Ingredient	Swap / Tip
Coconut Oil	Use olive oil or avocado oil will also work.
Red Curry Paste	Adjust the amount for more or less heat in this chicken curry soup.
Spices (Curry Powder, Garam Masala, Coriander, Cumin)	Don’t skip these; together they make the flavor shine.
Baby Gold Potatoes	Sweet potatoes are a great swap for a sweeter finish.
Coconut Milk	Use full-fat for the creamiest texture; light coconut milk for lighter soup.
Rotisserie Chicken	Leftover grilled or baked chicken (or even turkey) works well.
Peas	Frozen corn or spinach are straightforward swaps.
Cilantro	Swap with parsley if you’re not a cilantro fan.

How To Make Chicken Curry Soup

1. Sauté veggies in coconut oil until softened.
2. Add curry paste & spices and stir until fragrant.
3. mix in potatoes, coconut milk & chicken stock and simmer until tender.
4. Finish with chicken & peas, then serve with cilantro, lime, and naan.

Storage

• Can you freeze chicken curry soup? Yes! Let the soup cool completely. Divide into portion-sized containers. Seal tightly and freeze. It should last up to 3 months.
• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Reheat: Warm on the stove or in a microwave. If frozen, thaw in the fridge overnight before reheating.
• Avoid: Freezing with garnishes like cilantro or cashews; add these fresh when serving.
  
  

  More Comforting Soup Recipes:

  

  Soups And Stews

  Carrot And Ginger Soup Recipe

  

  Soups And Stews

  Chicken Pot Pie Soup Recipe

  

  Soups And Stews

  Chickpea Soup

  

  Soups And Stews

  Creamy Chicken Noodle Soup Recipe

Ingredients

• 1/4 cup coconut oil
• 1-1/2 cups finely diced yellow onion
• 1 cup finely diced carrots
• 1 red pepper (diced)
• 2 tablespoons finely minced garlic
• 1 tablespoon finely minced ginger
• 2 tablespoons red curry paste
• 1 tablespoon sugar
• 1 tablespoon yellow curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (skippable)
• Salt
• 2-1/2 cups baby gold potatoes
• 2 (13.4-ounce) cans coconut milk
• 2 cups
• 2-1/2 cups shredded rotisserie chicken
• 2/3 cup frozen peas
• 3 tablespoons finely chopped cilantro (skippable)
• Serving suggestions (see note 1)

Method

1. Heat coconut oil in a large pot over a medium burner. Be sure to measure the coconut oil while it’s solid. Add finely diced onion, diced carrots, diced pepper, minced garlic, and minced ginger. Season with 1/8 teaspoon each of salt and pepper. Sauté, stirring occasionally, until onion is translucent and veggies begin to soften, 8–10 minutes.
2. Sprinkle the sugar over veggies and sauté about 3–4 more minutes. Add red curry paste, curry powder, garam masala, ground cumin, ground coriander, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté for 1 minute, stirring constantly.
3. Cut the potatoes into 1/2-inch pieces and add to the pot. Season again with 1/4 teaspoon each of salt and pepper. Keep cooking over a medium burner, stirring frequently, for 5 minutes.
4. Pour in chicken stock and coconut milk, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Bring to a boil over a hot burner and scrape up any bits that have formed on the bottom of the pot. Reduce heat to medium but keep the soup at a rapid simmer. Cook, stirring occasionally, until soup has reduced down and potatoes are tender, about 18–25 minutes.
6. Add in chicken, frozen peas, and more salt as needed. Stir and cook until warmed through, about 1–2 minutes. Remove from heat and mix in the cilantro.
7. Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime. Sprinkle in some chopped cashews if desired. Serve alongside toasted naan bread.