Chicken Curry Soup

Chicken Curry Soup is comfort in a bowl. This Chicken Curry Soup recipe is quick and easy to make. Chicken breast is flavored with coconut milk, ginger and curry paste. This creamy, curry-flavored soup is easy to fix, and the flavors are fantastic.

This simple Thai-inspired Chicken Curry Soup is perfect for a cold winter's night and rainy days. This dish is not only easy to make but also a family friendly meal.
This simple Chicken Curry Soup recipe is worth a try. Adjust the amount of curry paste to lessen the amount of heat if necessary. Perfect served with steam rice or bread. Don't forget to check related recipes below by clicking the name link below the picture(s).

Ingredients

2 large size boneless chicken breast, cut into bite size
1 - 14 ounce can coconut milk
1 1/2 cup chicken broth
1 tsp curry paste (green or red curry paste)
1 large potato, quartered (optional)
1 thumb size ginger, grated fine
1 jalapeno, seeded and minced
2 cloves garlic, minced
1 medium onion, chopped
1 tbsp olive oil
1 tbsp lime juice
salt and ground pepper to taste
2 tbsp chopped green onion for garnishing
2 tbsp chopped cilantro for garnishing
lime wedges for garnishing

Chicken Curry Soup

Instructions

In a big pot, heat in medium heat and add olive oil.
Add onion, garlic and ginger. Saute until aromatic for about a minute.
Add jalapeno pepper and curry paste/ Stir to combine.
Add slices of chicken and potatoes. Stir and cook for 2 minutes.
Pour in chicken broth and simmer over medium heat for about 5 minutes until chicken is just cooked.
Add coconut milk and stir. Simmer for 2 minutes, stirring occasionally.
Mix in lime juice. Season with salt and ground pepper to taste.
Transfer in a serving bowl and garnish with green onion and cilantro.
Serve with steam rice and lime wedges separately. Enjoy!