Spicy Chicken Curry Soup

This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.

Spicy Chicken Curry Soup Ingredients

The following are the ingredients needed to make delicious Spicy Chicken Curry Soup for 2 servings:

  • 1 tablespoon peanut oil
  • 1 clove garlic, minced
  • 1/2 carrot, peeled and diced
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon green curry paste
  • 2 skinless, boneless chicken breast halves - cubed
  • 2 cups chicken stock
  • 1 lime, juiced
  • 1/4 cup chopped green onions

Spicy Chicken Curry Soup Cooking Instructions

  • Prep15m
  • Cook25m
  • Ready In40m

To cook Spicy Chicken Curry Soup, you need about 15 minutes of preparation time. The time needed to cook this Spicy Chicken Curry Soup is about 25 minutes , and you can serve your Spicy Chicken Curry Soup within 40 minutes . The following are the steps to cook Spicy Chicken Curry Soup easily:

  1. 1 Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
  2. 2 Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Nutrition Facts

Per Serving: 604 calories; 56 grams of fat; 14.3 grams of carbohydrates; 30.9 grams of protein; 62 milligrams of cholesterol; 918 milligrams of sodium.

  1. Dec 30th 2010

    We loved this, with a few additions. Doubled the recipe but did not double the coconut milk. Added extra garlic and yellow onion to start. Added red curry paste and curry powder to intens ...

  2. Sep 29th 2010

    This soup was ok...but not memorable. The spiciness/pungency of the curry paste you use must vary significantly because 1 tbs did not make mine very flavorful or at all spicy. We were dumpin ...

  3. Jan 22nd 2010

    This was very tasty with half of the chicken stock and slightly less than the recommended green curry paste. The only reason I gave this 4 instead of 5 stars was because I used a can of whol ...

  4. Jan 22nd 2010

    I must have gotten the mildest jar of curry in the batch. I purchased a 4 oz bottle of Thai Kitchen Green Curry Paste and following directions, added 2 T. (I had doubled soup recipe becaus ...

  5. May 22nd 2009

    A little bland, I'll try again with more curry to spice it up next time.

  6. Oct 30th 2008

    Very nice soup. Personally, I agree that this recipe is too spicy for my taste. Next time, I'll take the author's advice, and cut back on the amount of green curry paste. A previous revie ...

  7. Oct 28th 2008

    This was soooo good. We made it with half the chicken broth also because I thought it would get too watery. I thought we had carrots, but I was wrong. So I cut half a yellow onion into strip ...

  8. Feb 19th 2008

    Yum, yum, yummy! This soup was so good, there wasn't even a drop left in the pot when we were done. The only ingredient that I added was 1/2 cup of cooked basmati rice that I had leftover ...

  9. Jan 22nd 2005

    I doubled the recipe, but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular, and I used 1/2 cup of pre-made lime juice instead. I ...