Mild Coconut Chicken Curry Soup is comfort food at its best! Full of chicken, potatoes, peppers, and onions, along with coconut milk and yellow curry.
Growing up, I never had curry. I don’t even think I knew what it was. Our family was not very adventuresome when it came to cuisine. We went out to eat maybe once a year to a restaurant called Chuck-a-Rama. (It might only be a Utah thing). Sounds really appetizing, right? Well Chuck-a-Rama was the original Golden Corral. THE buffet restaurant frequented by old-folk and young families alike. Oddly, the only menu item I can remember is their carrot raisin salad. It was delicious!
I can tell you that they did not have curry at this place. Luckily, now that I’ve gotten older, I have greatly broadened my palate and now I LOVE to go to new restaurants and try food I’ve never tried before. (There’s a restaurant around here my friend told me about called “Yak and Yeti.” Honestly, I’m a little afraid to go there based on the name :))
There are a couple of Indian restaurants I love to go to for lunch. One has a fantastic lunch buffet, and the other has a lunch special where you basically get whatever the chef decides to cook that day. They bring out a huge bowl of rice with a rainbow of small, metal bowls above it, each containing a different kind of curry, soup, tandoori meat, or dessert item. It’s fantastic! However, even if you order the “mild,” version, you still will get your sinuses cleaned out!
Today I’m going to share with you a very mild, non-sinus-cleansing soup. It’s just smooth and silky and wonderfully warm and comforting. It’s very easy to make and to customize, based on what your family likes. For this recipe, I added chicken, red pepper, potatoes, and onion. Carrots and other types of peppers would also be delicious.
All you do is boil chicken broth with all the aforementioned ingredients until everything is tender. Then you add coconut milk and some spices, like yellow curry powder and cumin. If you want your soup to be a little thicker, you can add some corn starch mixed with water.
This is wonderful comfort food that your whole family will love. Even my kids like it! Quick and easy to make, you can have it on the table in about 20 minutes.
I love this soup with some naan, but if I’m making this at the last minute and don’t have time to make some, I will just make some “poor man’s naan.” All you do is place a flour tortilla in a hot, buttered frying pan until it bubbles up. Flip it and the sprinkle it with some garlic powder. Voila! Naan bread! (Sort of :))
This recipe adapted from the slow cooker version at Creme de la Crumb.
- 1 large or 2 small chicken breasts, cut into bite-sized pieces or thin strips
- 1 red pepper, seeded, cut into small chunks
- 1 large or 2 small potatoes, cut into 1/2" cubes
- 1/2 white or yellow onion, cut into semi-large chunks
- 4 cups chicken broth
- 2 (13.5 oz.) cans coconut milk
- 3 Tbsp. yellow curry
- 1 tsp. cumin
- 1 tsp. salt to taste
- 3 Tbsp. corn starch plus 1/4 water to thicken (optional)
- Put the chicken broth in a medium-large stock pot on the stove. Bring to a boil.
- Add the chicken, pepper, potatoes, and onion. Boil for about 10-15 minutes, until everything is tender.
- Add the coconut milk, curry, cumin, and salt and stir.
- If desired, make a slurry with the corn starch and 1/4 cup of water in a small bowl or cup. Pour it into the hot soup and stir until slightly thickened.
- Serve immediately.