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Spicy Chicken Curry Soup with Coconut and Cilantro Recipe

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4.3 from 58 reviews

A warm and hearty Chicken Curry Soup combining aromatic spices, creamy coconut milk, and tender shredded chicken. This comforting dish features a blend of curry powder, turmeric, and cumin for a rich flavor profile, balanced with fresh ginger and garlic. Finished with Greek yogurt and cilantro, it offers a creamy texture and vibrant freshness perfect for a cozy meal.

Ingredients

Soup Base

  • 1/4 cup Butter or coconut oil
  • 2 medium Yellow Onions, chopped
  • 2 carrots, peeled and chopped
  • 2 celery spears, chopped
  • 3 Garlic Cloves, minced
  • 2 teaspoons Ginger, peeled and minced
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • 1/4 teaspoon Cayenne Pepper
  • 4 cups Chicken Broth
  • 1 (13.5 oz) Can Coconut Milk, full fat
  • 1 1/2 teaspoons Kosher Salt

Protein and Garnish

  • 2 Chicken Breasts, boneless and skinless
  • 1/2 cup Greek Yogurt
  • 1/4 cup Fresh Cilantro, chopped

Instructions

  1. Sauté Vegetables: In a large heavy-bottom pot, melt the butter or coconut oil over medium heat. Add the chopped onion, celery, and carrots. Sauté them until they become soft and translucent, about 8 minutes, stirring occasionally to prevent sticking.
  2. Add Spices and Aromatics: Stir in the minced garlic, ginger, curry powder, ground cumin, turmeric, and cayenne pepper. Toast these spices with the vegetables for about 2 minutes, until fragrant, to release their flavors.
  3. Add Liquids and Salt: Quickly pour in the chicken broth and full-fat coconut milk, then add the kosher salt. Stir everything well to combine the flavors thoroughly.
  4. Cook the Chicken: Add the boneless, skinless chicken breasts to the pot. Bring the soup to a boil, then reduce heat to a simmer. Cover the pot with a lid and let the chicken cook through for 7 to 10 minutes, until fully cooked and tender.
  5. Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Let the chicken cool slightly until it can be handled safely, then shred it into bite-sized pieces using two forks.
  6. Add Yogurt and Simmer: Stir the Greek yogurt into the soup to create a creamy texture. Allow the soup to simmer gently for another 10 minutes, giving the flavors time to meld together perfectly.
  7. Return Chicken and Serve: Add the shredded chicken back into the soup and stir to combine. Serve hot, garnished with freshly chopped cilantro and extra Greek yogurt if desired for added creaminess and freshness.

Notes

  • Use full-fat coconut milk for a richer and creamier texture.
  • Adjust cayenne pepper to your preferred spice level or omit for a milder soup.
  • Greek yogurt adds creaminess and tang but can be substituted with sour cream if preferred.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • For a thicker soup, reduce broth slightly or add a small amount of cornstarch slurry during simmering.

Find it online: https://flavorspath.com/spicy-chicken-curry-soup-with-coconut-and-cilantro-recipe/