Spicy Chicken Curry Soup

Spicy Chicken Curry Soup

22 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
ali.k.
Recipe by  ali.k.

“This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  1. Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
  2. Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Share It

Reviews (22)

Rate This Recipe
RSL
68

RSL

Very nice soup. Personally, I agree that this recipe is too spicy for my taste. Next time, I'll take the author's advice, and cut back on the amount of green curry paste. A previous reviewer's suggestion for adding a 1/2 cup of rice is also a good idea. I wish to comment on some of the other reviews posted here: It's absurd to rate a recipe you haven't made. When you radically change the recipe before making it, well...you haven't exactly made the recipe, have you? Very minor modifications are one thing. Cutting the broth in half, so it isn't a SOUP, or replacing a carrot for onions and bell peppers are not minor modifications. Reviewers on this site constantly take liberty with recipes (which is great, I do too), but then rate the recipe they radically change. It's a disservice to the recipe author.

Sola
29

Sola

I doubled the recipe, but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular, and I used 1/2 cup of pre-made lime juice instead. I thought this was good, but I think it needs less chicken broth (like 3 cups for 4 servings) to make it thicker like similar soups I've had, and it would probably benefit from some rice (especially basmati rice) and maybe some ground peanuts. Overall, good (and smells REALLY good), but needs some tweaking.

ALEA2045
27

ALEA2045

This was soooo good. We made it with half the chicken broth also because I thought it would get too watery. I thought we had carrots, but I was wrong. So I cut half a yellow onion into strips and sauteed that instead with the garlic. It was just like the curry you get at a thai restaurant. We had this over rice. I also looked at my jar of curry paste, which recommended adding 2 tablespoons brown sugar. Next time I'll probably add the carrots and maybe green peppers. It was so good. We'll definitely be making this again.

More Reviews

Similar Recipes

Catherine's Spicy Chicken Soup
(1,475)

Catherine's Spicy Chicken Soup

Spicy Indian Chicken and Mango Curry
(138)

Spicy Indian Chicken and Mango Curry

Spicy Chicken Thai Soup
(93)

Spicy Chicken Thai Soup

Ken's Spicy Curry Chicken
(54)

Ken's Spicy Curry Chicken

Vietnamese-Style Chicken Curry Soup
(37)

Vietnamese-Style Chicken Curry Soup

Spicy Chicken Soup
(35)

Spicy Chicken Soup

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 604 cal
  • 30%
  • Fat
  • 56 g
  • 86%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 918 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Catherine's Spicy Chicken Soup

>

next recipe:

Spicy Indian Chicken and Mango Curry