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Coconut Chicken Curry Soup
Author: Melissa Howell
  • 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
  1. Put the chicken broth in a medium-large stock pot on the stove. Bring to a boil.
  2. Add the chicken, pepper, potatoes, and onion. Boil for about 10-15 minutes, until everything is tender.
  3. Add the coconut milk, curry, cumin, and salt and stir.
  4. 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.
  5. Serve immediately.