Coconut Curry Soup

Do you ever start cooking a meal with the intent to make one thing but the end result is something entirely different? This happens to me on occasion. This soup is the result of such an event. You see, it was inspired by a brothy noodle soup that Ryan had at a local Asian restaurant but when I started cooking one thing led to another and yada yada yada I ended up with this hearty, flavorful coconut curry soup.

Everything was going as planned when I started the soup but after I added the chicken broth and coconut milk it just wasn’t as thick as I wanted it to be so I thought what the heck lets add some potatoes. Curry and potatoes are good together right? The answer, in my opinion is yes. They worked wonders. They did exactly what I wanted them to do. The potatoes made the soup a whole lot heartier. A whole lot thicker. But one thing I wasn’t expecting was that they pretty much made the soup meal on its own that did not need the help of noodles. Oh well, I’ll use those noodles in another recipe later on. Meanwhile I’ll enjoy bowlful and bowlful of this soup.

Note: To make this vegetarian simply substitute vegetable broth for the chicken broth and omit the chicken.

Coconut Curry Soup Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 pound chicken breasts, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 (14 ounce can) coconut milk
  • 1 tablespoon green curry paste
  • 1/2 teaspoon turmeric
  • 2 small russet potatoes, peeled and diced
  • 3 green onions, chopped

Instructions

1

Season chicken breasts with salt and pepper.

2

Heat olive oil in a skillet over medium heat. Cook chicken, onions and garlic just until chicken is browned, 5- 7 minutes.

3

Stir in chicken broth, coconut milk, curry paste, turmeric and potatoes. Cook potatoes until soft about 10 minutes. Use a potato masher to mash potatoes slightly. This will thicken the soup. Reduce heat to low and let simmer for 30 minutes. Stir in green onions. Serve.

Notes

Enjoy!

  • Curry and potatoes? Absolutely. I know what you mean about the twists and turns that occur when one is inventing a dish. That’s part of the fun of it. Nice work.

  • This looks delicious! I love coconut curries…I’ve bookmarked this to make sometime soon. :-)

  • Curry and potatoes definitely go hand in hand! I actually love it when a dish unexpectedly changes in a good way!

  • Looks fantastic! I wish it was cooler here, it’s hard to be in the mood for such a wonderfully hearty soup when it’s still in the 100’s here! lol This one will get put aside until it cools off! Thanks for sharing!

  • Aviva Goel

    Hi Des,
    This is my first time posting on your blog, even though I’ve check it at least once a day! Thank you so much for your deliciously simple and flavorful recipes!
    I had a question…do you recommend any specific thai green curry paste brand? I am not too happy with the one I currently use and absolutely trust your taste! :-)

    Thanks!

  • Yay I’m not the only one that likes curry and potatoes! :) Jenn- I couldn’t imagine if it was in the 100’s here. Toooooo hot. Aviva- Thank you for your nice comments! I’m glad you like the blog so much. I used Thai Kitchen Green Curry Paste in this recipe.

  • This just went on my “to try” list to make with sweet potatoes!

  • It’s soup season! This one is going in the queue.

    Cheers,
    Jean

  • Oh my, this looks so good. My favorite takeout is similar to this, but served over rice. I will be trying this soon as I looove soup! Thanks for the recipe!

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  • Anna

    I will use this recepie for my restuarant menu in Russia, looks great, I needed soup that will warm you up. Curry is perfect for that.

  • G

    I have some red curry paste that I’d like to use up. Do you think it would work instead of green curry paste you call for?

  • Hi G- I think that it would work instead. You’ll likely get a different color but other than that the flavor should be just as good. Hope you enjoy it! :)

  • G

    I made the soup with red curry paste and thought it was great. I researched the two curries and the ingredients were very similar. I would like to warn you all that she means it when she says to mash the potatoes “slightly.” I mashed the heck out of them, which caused them to break up too much. The potato starch invaded the soup, changed the texture, and muted the flavor. Be gentle! I might add lemongrass to this next time.

  • K

    This is yummy! I had some asparagus and red capsicum that needed using so chopped and threw that in, too. It thickened up quite a lot, so it was like a stew and I had it with rice. This was probably because I doubled the potatoes. I made it with red curry paste because that was what I had. Lemongrass or a good squeeze of lime would be awesome in this, too.