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Chicken Curry Soup


This style of soup is inspired by Thai cuisine. Consequently – it’s not as “coconut-y” as what you may be thinking. Rather, coconut cream is added at the very end to give a slightly sweet finish to the taste. Coconut milk is added but only a small amount – making this soup closer to broth-based than milk-based.

Use whatever vegetables are available to you. The beauty of this is that it’s quite forgiving – if you don’t have an ingredient try and be creative by using something you do have or getting rid of some produce that you aren’t sure what to do with. Soups are always great for that!

PS – Sorry I don’t have any photos yet — I made this for the restaurant I worked at every week for a month and I guess I never got good photos! Check back soon for some.

To Make Green Onion Curls:

Get a bowl of ice water and set next to the cutting board.

take one green onion and slice very, very thinly (like grass) into very fine juliennes. Once cut put immediately into ice water. They will start to curl almost right away. The thinner your julienne, the more curly it will be. Reserve in ice water in the fridge until ready to serve. When serving, remove and shake and dry on a paper towel and top your dish.

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Chicken Curry Soup

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3 1x
  • Diet: Gluten Free


This curry soup is the best pick me up for someone feeling under the weather, or for strengthening your immune system. Packed with protein, 


Units Scale
  • 1# Shredded Chicken Meat
  • 1 quart Chicken Stock
  • 2 Carrots, cut into cubes
  • 1 White Onions, sliced
  • 1 Eggplants, diced
  • 1 Potato, cut to bite-size pieces
  • 2 Stalks of Lemon Grass – divided
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Curry Powder
  • 1/2 Tbsp Sea Salt
  • 3 Curry Leaves (optional)
  • 1/2 Tbsp Sugar
  • 1/4 Tbsp Chili Flakes
  • 1.5 Tbsp Soy Sauce
  • 1 cup Coconut Cream
  • 2 Tbsp Spring Onion Curls for Garnish
  • Mild Red Chili – sliced for garnish


  1. Heat stock in a stockpot, add carrots, onions, eggplant, and 1 lemongrass stalk. Simmer 15-20 minutes.
  2. Meanwhile, boil potatoes, once soft, strain and purée, adding some of the coconut cream as needed. Reserve.
  3. Heat 1/4 C of oil in a saute pan, add pounded lemongrass stalk, garlic, and curry powder. Stir Fry 3-4 Minutes.
  4. Add soy sauce, chili, sugar, salt, and a small amount of your simmering stock to the saute pan. (Stock should be added just enough to prevent sticking)
  5. Leave saute pan to simmer for 15 minutes. This is making a flavor base and infusing your stock in the saute pan.
  6. Strain the mixture in the saute pan into the simmering stock in the stockpot. Discard the solids.
  7. Add curry leaves, simmer 10 minutes. Add chicken and whisk in the potato purée mixture to thicken.
  8. Simmer 10 more minutes. Turn off the heat and add the remaining coconut cream.
  9. Mix well and serve in bowls and garnish with lotus root chips, spring onion curls, or chili slices. I also love this soup served with a crispy baguette! You can also store this soup for up to 5 days. 


To get shredded chicken, you can use the leftover chicken from making chicken stock, or purchase a cooked rotisserie chicken from your supermarket.

  • Category: Soup
  • Cuisine: Asian


  • Serving Size: 8oz

Keywords: Gluten Free, Dairy Free, Soup, Easy Meals, Asian Soup, Curry, Make Ahead Meals, Lunch, Healthy

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Hi! I'm Sydney,

nice to meet you!

I left a marketing career in Hollywood to go to the Culinary Institute of America. After a few years of working in restaurants, I am now a private chef and sommelier in the 30a area.



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