Creamy Coconut Chicken Curry Soup
Indulge in this rich and creamy Coconut Chicken Curry Soup, inspired by a delightful dish I discovered at an Indian restaurant in Montreal. With tender cubed chicken breast simmered in a fragrant blend of spices, fresh ginger, and garlic, this hearty soup is a delightful balance of flavors. Diced potatoes and carrots provide a satisfying texture, while luscious coconut milk adds a velvety smoothness. Perfect for a cozy dinner, this recipe serves a crowd and will surely impress friends and family alike. Ideal paired with fluffy Basmati rice, this dish is not only comforting but also incredibly easy to prepare, making it a go-to for gatherings and weeknight meals.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Boneless skinless chicken breast
1 (cut into 1 inch cubes)
Potatoes
3 cups (peeled and diced (about 5 medium sized potatoes))
Carrots
2 cups (peeled and diced (about 2 large or 3 medium carrots))
Onion
1 cup (peeled and diced (about 1 large onion))
Curry powder
3 tablespoons (freshly ground)
Fresh gingerroot
2 tablespoons (freshly grated)
Garlic
2 tablespoons (freshly grated)
Ground cumin
1 teaspoon ( )
Chicken stock cubes
2 ( )
Water
2 liters ( )
Coconut milk
1 (15 ounce) can ( )
Salt
1 teaspoon (adjust according to taste)
Fresh ground pepper
1/2 teaspoon (adjust according to taste)
Instructions
1
In a large pot, combine 2 liters of water, chicken stock cubes, salt, and freshly ground pepper. Bring the mixture to a rolling boil.
2
Once boiling, add the cubed chicken breast and reduce the heat to medium. Let it simmer for about 10 minutes until the chicken is cooked through.
3
Introduce the diced potatoes, carrots, and onions to the pot. Continue to simmer for an additional 20 minutes, or until the vegetables begin to soften.
4
Stir in the curry powder, freshly grated ginger, garlic, and adjust seasoning with salt and pepper. Lower the heat to maintain a gentle simmer for 10 more minutes until the vegetables are fully tender.
5
Remove the pot from heat and stir in the coconut milk, ensuring it is well combined. For a creamy texture, carefully puree the soup using a hand blender until smooth.
6
Serve the soup hot, garnished with fresh herbs if desired, alongside fluffy Basmati rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Coconut Chicken Curry Soup?
It is a rich, hearty soup featuring tender cubed chicken, potatoes, and carrots simmered in a fragrant blend of Indian spices and creamy coconut milk.
Where did the inspiration for this recipe come from?
This recipe was inspired by a delightful dish the creator discovered at an Indian restaurant in Montreal.
What is the primary protein used in this soup?
The main protein used is boneless skinless chicken breast.
How should the chicken be prepared for this curry soup?
The chicken breast should be cut into 1-inch cubes.
How much water is needed for the soup base?
The recipe requires 2 liters of water.
What provides the chicken flavor to the base liquid?
Two chicken stock cubes are added to the boiling water to create the base.
How long does the chicken need to boil?
The chicken should simmer for about 10 minutes until it is cooked through.
Which vegetables are included in the recipe?
The soup includes potatoes, carrots, and onions.
How many potatoes are required?
The recipe calls for 3 cups of peeled and diced potatoes, which is approximately 5 medium-sized potatoes.
How many carrots should I prepare?
You will need 2 cups of peeled and diced carrots, about 2 large or 3 medium carrots.
How much onion is used in this soup?
The recipe uses 1 cup of peeled and diced onion, which is roughly 1 large onion.
How long do the vegetables simmer?
The vegetables simmer for an initial 20 minutes until they begin to soften, and then another 10 minutes after adding spices.
How much curry powder is needed?
The recipe calls for 3 tablespoons of freshly ground curry powder.
Is fresh ginger used in this recipe?
Yes, the recipe requires 2 tablespoons of freshly grated gingerroot.
How much garlic is added to the soup?
The soup uses 2 tablespoons of freshly grated garlic.
Does this recipe include cumin?
Yes, it includes 1 teaspoon of ground cumin.
When should the spices and aromatics be added?
Stir in the curry powder, ginger, and garlic after the vegetables have simmered for 20 minutes.
How much coconut milk is used?
The recipe calls for one 15-ounce can of coconut milk.
When do I add the coconut milk?
The coconut milk should be stirred in after the pot has been removed from the heat.
Is the soup blended or chunky?
The recipe suggests pureeing the soup using a hand blender for a creamy, smooth texture.
What tool is best for pureeing the soup?
A hand blender (immersion blender) is recommended to carefully puree the soup in the pot.
What is the suggested side dish for this soup?
This soup is ideal when paired with fluffy Basmati rice.
Is this recipe suitable for a crowd?
Yes, it is designed to serve a crowd and is a great choice for gatherings.
How much salt is included in the recipe?
The recipe calls for 1 teaspoon of salt, though you can adjust it according to your taste.
What is the amount of black pepper required?
Use 1/2 teaspoon of freshly ground pepper, adjusting as needed.
Is this an easy recipe for weeknights?
Yes, it is described as incredibly easy to prepare and a perfect go-to for weeknight meals.
Can I garnish the soup?
Yes, it is recommended to serve the soup hot, garnished with fresh herbs if desired.
What kind of texture does the coconut milk provide?
The coconut milk adds a luscious, velvety smoothness to the soup.
Does this recipe involve a rolling boil?
Yes, the initial water and stock mixture should be brought to a rolling boil before adding the chicken.
Is this recipe considered Indian cuisine?
Yes, it is inspired by Indian cuisine and is often categorized as a Mulligatawny-style soup.