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Coconut curry soup in white bowl.
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Coconut Curry Soup

This hearty, flavorful coconut curry soup is not what I intended to make but when life gives you potatoes why not add them to soup?
Course Main Dishes
Cuisine Asian
Keyword asian food, autumn, coconut, coconut milk, comfort food, curry, curry soup, fall, Food, Recipe, thai food
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 1 pound chicken breasts diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 14 ounce can coconut milk
  • 1 tablespoon green curry paste
  • 1/2 teaspoon turmeric
  • 2 small russet potatoes peeled and diced
  • 3 green onions chopped

Instructions

  • Season chicken breasts with salt and pepper.
  • Heat olive oil in a skillet over medium heat. Cook chicken, onions and garlic just until chicken is browned, 5- 7 minutes.
  • Stir in chicken broth, coconut milk, curry paste, turmeric and potatoes. Cook potatoes until soft about 10 minutes. Use a potato masher to mash potatoes slightly. This will thicken the soup. Reduce heat to low and let simmer for 30 minutes. Stir in green onions. Serve.

Notes

Enjoy!