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4.8 from 168 votes

Coconut Curry Soup

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 599

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.