One-Pot Wonders

Cold-Busting Coconut Chicken Curry Soup

January  7, 2014
0 Ratings
  • Serves 8
Author Notes

We all know that nothing feels more healing than Mom's Chicken Noodle Soup... at least, nothing until I brewed this soup. It's warm, slightly creamy, and full of filling things with just enough spice and coconut flavor to keep it interesting (but if you really want to kindle the fire inside, just add more cayenne). I could wax on about the awesomeness of sweet potatoes in everything, but I'll refrain and just tell those babies are packed with vitamins, minerals, fiber, and all sorts of goodness that can cure your ills or brighten your winter blues.

I like to serve this soup over jasmine or brown rice, although that may technically not make it a one-pot wonder. This is also a good way to add variety to leftovers—soup the first day, curry over rice the second! Magic. —Kels Murdoch

What You'll Need
  • 2 chicken breasts, cut into 1-inch cubes
  • 2 sweet potatoes, peeled & diced
  • 1 baker-sized potato, peeled and diced
  • 1 can coconut milk
  • 4 cups chicken broth
  • 1 medium yellow onion, diced
  • 1 cup water
  • 2 cloves of garlic, finely diced
  • 3 tablespoons curry powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon nutmeg, ground
  • 1 dash red pepper flakes
  • 1 pinch cayenne pepper (optional)
  • salt & pepper, to taste
  • 3 tablespoons olive oil
  • 3 tablespoons cornstarch
  • 2 green onions, for garnish
  • your favorite rice, for serving
  1. In a large pot, heat olive oil over medium high. Add onion, garlic, curry, paprika, nutmeg, and other peppers (if using) and stir. Cook until onions become slightly transparent and just start to carmelize, then add chicken. Saute for 5 to 7 minutes, stirring occasionally to cook evenly, until the chicken is almost fully cooked. (Begin cooking rice at this point if you intend to serve the soup over rice.)
  2. Add chicken broth and water. Bring to a gentle simmer and add both types of potatoes. Simmer uncovered until potatoes are fork tender, about 15 minutes.
  3. If you'd like your broth to be thicker, mix 3 tblsp. cornstarch with a few tablespoons of water and gently stir in to the soup. Simmer on high for an additional 5 minutes.
  4. Remove from heat and slowly stir in coconut milk. I like to go for the good, creamy stuff, but you can use light coconut milk if you choose. Add salt and pepper as desired. Serve over rice, if you choose, topped with green onions sliced on the bias (a.k.a. at an angle—this just makes them look prettier).
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See what other Food52ers are saying.

  • Marysha
  • Laura Lewis Eyi
    Laura Lewis Eyi
  • Kels Murdoch
    Kels Murdoch
  • Whitney

6 Reviews

Marysha April 9, 2016
I just made few days ago, very tasty. If you love curry, you will not regret.
Thanks for sharing.
Whitney January 19, 2014
I made this for a dinner I was hosting and it was a smashing success! This is my new favorite curry recipe. Thank you for sharing!
Laura L. January 17, 2014
I just made this last week and now I'm making it again because it was so tasty! I emailed it out to my sisters as well and they are loving it and sharing it with friends. Thanks for sharing!
Kels M. February 3, 2014
Laura, I'm so glad you've enjoyed this recipe enough to pass it along! Happy cooking!
Velauria January 8, 2014
I'm a mostly vegetarian looking to incorporate lean meat and fish back into my diet after 15 years. Chicken breast has been the easiest place to start and this looks so delicious!
Kels M. January 8, 2014
Thanks Velauria! If you wanted to make it a bit more vegetarian-friendly, you could always replace the chicken stock with veggie stock and even trade out the chicken for some chickpeas if you wanted it to be completely vegetarian. I love the flexibility of this soup, because you can serve it so many ways.