Easy Curry Chicken Soup (Print version)
A creamy, golden curry chicken soup with coconut milk, tender chicken, vegetables, ginger, and lime, ready in about 30 minutes.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil or neutral oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, thinly sliced
04 -
2 celery ribs, sliced
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh grated ginger
07 -
2 tablespoons mild curry powder
08 -
1/2 teaspoon ground turmeric
09 -
1/8 teaspoon cayenne pepper, optional
10 -
4 cups (950 ml) low-sodium chicken broth
11 -
1 can (13.5 oz or 400 ml) full-fat coconut milk
For finishing
12 -
3 cups (about 360 g) cooked shredded chicken
13 -
2 cups (60 g) baby spinach
14 -
1 tablespoon fresh lime juice, plus more to serve
15 -
1/2 teaspoon fine salt, plus more to taste
16 -
1/4 teaspoon black pepper
17 -
1/4 cup chopped fresh cilantro
# Instructions:
01 -
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5-6 minutes, stirring often, until the onion is glossy and the carrots begin to soften.
02 -
Stir in the garlic, ginger, curry powder, turmeric, and cayenne if using. Cook for 30-45 seconds, stirring constantly, until fragrant.
03 -
Pour in the chicken broth and coconut milk. Stir well, bring to a gentle simmer, and cook for 10-12 minutes until the carrots are tender.
04 -
Add the shredded chicken, salt, and black pepper. Simmer gently for 3-4 minutes, just until the chicken is hot.
05 -
Stir in the spinach and cook for 1 minute until wilted. Turn off the heat, add lime juice and cilantro, then taste and adjust salt or lime before serving.
# Good to know:
01 -
Use cooked shredded chicken, rotisserie chicken, or leftover roasted chicken.
02 -
For a thicker soup, simmer uncovered for a few extra minutes before adding the spinach.
03 -
Best served with lime wedges, rice, naan, or flatbread.