Coconut Curry Soup
User Reviews
4.8
Coconut Curry Soup
Description
Coconut Curry Soup combines chicken pieces, sautéed onions, and red bell peppers with a spiced broth of chicken stock, coconut milk, curry powder, fish sauce, cayenne, and brown sugar. The mixture simmers gently to meld flavors and tenderize the chicken. Lime juice and fresh cilantro added at the end provide freshness and balance the richness of coconut and spices.
The soup has a smooth, creamy texture from the coconut milk and a layered flavor profile balancing savory, sweet, tangy, and slightly spicy notes. The chicken remains tender and the vegetables soften but retain some texture due to careful simmering. It is served ladled over hot cooked rice, making it a filling and balanced meal.
This dish is versatile for home cooking and holds well if prepared in advance. The optional additional cayenne allows customization of heat intensity. Fish sauce adds umami depth but can be substituted with salt if needed. The soup can also be finished in a slow cooker for convenience.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breast about 3), cut into 1-inch pieces
- salt for seasoning
- black pepper for seasoning
- ½ cup chopped yellow onion
- 1 red bell pepper finely chopped
- 2 cups chicken broth low-sodium
- 1 (14-ounce) (14-ounce) can coconut milk unsweetened, light
- 1 tablespoon fish sauce
- ⅛ teaspoon cayenne pepper or more to taste
- 1 tablespoon brown sugar
- ½ tablespoon curry powder
- 1 tablespoon lime juice about 1 medium lime, fresh
- ¼ cup cilantro fresh
- 3-4 cups rice hot cooked, for serving
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
- The cayenne provides mild warmth and can be increased for spicier flavor.
- Fish sauce adds unique umami but can be replaced with salt if unavailable.
- This soup can be prepared ahead and finished in a slow cooker, adding lime juice and cilantro just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 599 kcal
% 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.
User Reviews
Overall Rating
4.8
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