Coconut Curry Soup

Name: Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 2 2 tablespoons olive oil; 1 ½ 1 ½ pounds chicken breasts; Salt and pepper for seasoning; ½ ½ cup chopped yellow onion; 1 1 red bell pepper; 2 2 cups low-sodium chicken broth; 1 (14-ounce) 1 (14-ounce) can unsweetened light coconut milk; 1 1 tablespoon fish sauce; ⅛ ⅛ teaspoon cayenne pepper or more to taste; 1 1 tablespoon brown sugar; ½ ½ tablespoon curry powder; 1 1 tablespoon fresh lime juice; ¼ ¼ cup fresh cilantro; 3-4 3-4 cups Hot cooked rice for serving

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4.8

168 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 Servings
Calories
599 kcal
Course
Soup
Cuisine
Indian

Coconut Curry Soup

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 2 tablespoons olive oil
1 ½ 1 ½ pounds chicken breasts (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
½ ½ cup chopped yellow onion
1 1 red bell pepper finely chopped
2 2 cups low-sodium chicken broth
1 (14-ounce) 1 (14-ounce) can unsweetened light coconut milk
1 1 tablespoon fish sauce
⅛ ⅛ teaspoon cayenne pepper or more to taste
1 1 tablespoon brown sugar
½ ½ tablespoon curry powder
1 1 tablespoon fresh lime juice about 1 medium lime
¼ ¼ cup fresh cilantro
3-4 3-4 cups Hot cooked rice for serving

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Instructions

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Notes

Spiciness: the slight dash of cayenne pepper doesn’t make the soup spicy, instead, it just enhances the overall flavor. You can add more to taste, if you like things a bit spicier.
Fish Sauce: also, if you are worried about the fish sauce, don’t be! It is widely available in most grocery stores in the Asian foods section. It is relatively inexpensive and lasts a long time in the refrigerator. It adds an element of flavor you can’t get otherwise, but in a pinch, you could leave it out and sub in probably 1/2 teaspoon salt (more or less to taste). If you don’t know what you would use the rest of the fish sauce in, here are a few of my other favorite dishes that call for it: Shrimp Stir Fry with Coconut Curry Sauce, Chiang Mai Noodles, Red Coconut Curry Noodles, Vietnamese Spring Rolls, Authentic Egg Rolls.)
Make Ahead Instructions: follow the recipe through the step through the first paragraph. Transfer the chicken/onions/peppers to a slow cooker. Add the remaining ingredients (except the lime juice, cilantro and rice). Cook on low for 6-8 hours. Stir in lime juice and cilantro. Serve over rice.

Nutrition Information

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Serving 1 Serving Calories 599kcal (30%) Carbohydrates 82g (27%) Protein 33g (66%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 73mg (24%) Sodium 453mg (19%) Fiber 2g (8%) Sugar 4g (8%)