Chicken Curry Soup

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It is another chilly fall day in New England and all I want to do is curl up in a blanket and read a book–and make soup…and make cookies–but I’m resisting that need so far!  Each week at the grocery store I pick up a rotisserie chicken for the what ifs of the week.  What if I don’t have time to pull together a dinner?  What if Mir will only eat chicken this week? (He’s four and picky) What if I want to make something with chicken but I’m too lazy to cook said chicken?  This is typically what happens.

This is my fall back soup since my husband really likes it–a good mix of Midwest soup meets Pakistani spice.  I originally pinned this recipe from Bev Cooks, which is simple, but I’ve simplified it even further.  The veggies that you add can be switched and swapped based on what you have.  You can also make this as spicy or as mild as you like.  You can find this curry paste in the Asian food section of the grocery store.  I add chicken, but it could easily be all vegetarian, you could add shrimp, and/or you could add noodles (like the original) or rice–just simmer until they are soft.


Now it’s time for me to find my blanket (aka my pink Snuggie) and my book.


Chicken Curry Soup


  • 2 cans Light Coconut Milk
  • 1 heaped tablespoon Red Curry Paste
  • 1 Onion (cut in half and sliced thin)
  • 1 Red Pepper (sliced thin)
  • 1/2 Lime
  • Sea Salt (to taste)
  • 1-2 cup Left Over Chicken (chopped)


Step 1
Heat a medium saucepan over medium heat and add one can of coconut milk. When heated add the curry paste and stir until combined. I typically use more than 1 heaping tablespoon of the curry paste, but start there and add to your level of comfort--it has a kick to it if you purchase the hot variety.
Step 2
Add the second can of coconut milk and mix. I typically use light coconut milk to save on the fat, but it tastes the same with either full fat or light.
Step 3
Add the veggies. I typically use onions and red peppers since I always have them, but for this particular batch I had leeks from our CSA that I used in lieu of the onions. I've also added sliced summer squash, mushrooms, jalepenos and/or spinach. Squeeze in the juice of a half of lime and a big pinch of sea salt.
Step 4
Simmer on medium heat until the veggies are soft. Add the chicken and continue to simmer until the chicken is warmed through. Check seasoning to see if it needs more salt or a bit more curry paste.

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