Chicken Curry Soup

This Chicken Curry Soup is packed with flavor, with chicken, spices, and both red and sweet potatoes. What started off as an attempt at a copycat of a favorite restaurant soup ended up as a delicious soup that I like even better than the original!

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 374kcal

Author Deborah Harroun

Ingredients

Chicken:

1 pound boneless, skinless chicken breasts
1 teaspoon garlic salt
1 tablespoon olive oil

Soup:

1 tablespoon olive oil
1 medium onion diced
3 cloves garlic minced
1 tablespoon curry powder
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cumin
Pinch of red pepper flakes
4 cups chicken broth
1 (14 oz) can coconut milk
2 tablespoons light brown sugar
1 pound sweet potatoes peeled and diced small
1 pound red potatoes diced small
Chopped cilantro for serving, optional

Instructions

Cut the chicken in half horizontally, making thinner chicken breasts. (I had a large breast that weighed one pound, so it made 2 portions. If your breasts are smaller, you will have more portions.) Season with the garlic salt.
1 pound boneless, skinless chicken breasts, 1 teaspoon garlic salt
Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook, turning once, until the chicken is cooked through and registers 165ºF on an instant read thermometer. Set aside to cool slightly, then cube.
1 tablespoon olive oil
In a large soup pot or Dutch oven, heat the olive oil. Add the onion and cook until soft. Stir in the garlic and cook for another 30 seconds to a minute.
1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
Add the curry powder, ginger, paprika, turmeric, salt, cumin, and red pepper flakes. Stir into the onion mixture and let it cook for about a minute.
1 tablespoon curry powder, 2 teaspoons ground ginger, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon salt, 1/4 teaspoon cumin, Pinch of red pepper flakes
Stir the chicken broth into the pot. Add the coconut milk and the brown sugar.
4 cups chicken broth, 1 (14 oz) can coconut milk, 2 tablespoons light brown sugar
Add both the sweet potatoes and the red potatoes. Stir to combine. Bring the mixture to a boil, then simmer until the potatoes are tender, about 20 minutes.
1 pound sweet potatoes, 1 pound red potatoes
Once tender, remove about 2 cups of the soup to a blender and blend until smooth. Pour the mixture back into the soup pot.
Stir in the cubed chicken into the soup and let it cook for another 5 minutes.
Serve topped with chopped cilantro, if desired.
Chopped cilantro

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition