Curried Coconut Chicken Soup Recipe

Name: Curried Coconut Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon curry powder (I like Jamaican or sweet yellow); 1 inch ginger, finely chopped; 2 -3 garlic cloves, finely chopped; 1 tablespoon sugar (I use raw); 1 lime, juice of, small; 2 -3 kaffir lime leaves; 1 stem basil; 1 potato, chopped into bite sized pieces; 1 (14 ounce) can light coconut milk; 1 (14 ounce) can chicken stock (equal to the coconut milk); 2 -3 tablespoons fish sauce; 1 red pepper, chopped; sliced bamboo shoots or water chestnut, miniature corn, halved

Servings: persons

2 boneless skinless chicken breasts
1 tablespoon curry powder (I like Jamaican or sweet yellow)
1 inch ginger, finely chopped
2 -3 garlic cloves, finely chopped
1 tablespoon sugar (I use raw)
1 lime, juice of, small
2 -3 kaffir lime leaves
1 stem basil
1 potato, chopped into bite sized pieces
1 (14 ounce) can light coconut milk
1 (14 ounce) can chicken stock (equal to the coconut milk)
2 -3 tablespoons fish sauce
1 red pepper, chopped
sliced bamboo shoots or water chestnut, miniature corn, halved

1
Slice chicken on diagonal thinly and quickly brown in a large pan or pot.
2
(use a tbsp oil if needed).
3
add curry powder, ginger, garlic, lime leaves and cook for a minute or two.
4
add sugar and follow with lime juice.
5
add chicken stock and coconut milk and fish sauce.
6
add chopped potato.
7
cook through until potato is tender- about 5 minutes if potato chopped smallish.
8
add red pepper, bamboo shoots, basil and corn if using.
9
cook a few minutes.serve.
10
I also add salt and pepper, depending on the salt in the stock -- red pepper flakes also add to it if you like heat.
11
can add leftover rice if you have some around.
12
enjoy!

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 1 tablespoon curry powder (I like Jamaican or sweet yellow), 1 inch ginger, finely chopped, 2 -3 garlic cloves, finely chopped, and more.

Yes, Curried Coconut Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Coconut Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions