Easiest Way to Cook Tasty Curry Chicken Soup

Curry Chicken Soup. In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.

It's important to cook the flour briefly before adding the broth, in order to cook off its flour-y flavor. I also substituted small egg noodles for the rice because I was craving chicken noodle soup but with a red curry flavour. This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal. You can cook Curry Chicken Soup using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Curry Chicken Soup

1. You need 1 of Turnip, peeled and chopped.
2. Prepare 1 of Parsnips, peeled and chopped.
3. It's 2 of Sweet Potatoes, peeled and chopped.
4. You need 1 large of White Onion, chopped.
5. You need 3 of Boneless Skinless Chicken Breast, cubed into small pieces.
6. You need 1/2 of bag Baby Carrots.
7. Prepare 1 bunch of Kale.
8. You need 1 can of Sweet Corn, drained.
9. Prepare 1 can of Italian Style Diced Tomatoes.
10. It's 64 oz of Chicken Broth.
11. You need 2 tbsp of Curry Paste, Hot.
12. Prepare 3 tbsp of Butter.
13. Prepare 1 of Crushed Red Pepper.
14. It's 1 of Basil.
15. You need 1 of Coriander Seed, Ground.
16. Prepare 1 of Dried Garlic and Onion.

Curry in every way, shape or form is one of my absolute favorite meals of all time. i just can't get enough of the rich aromas and flavors of all the spices in the rich sauce. 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.

Curry Chicken Soup instructions

1. Brown onion in butter in a stock pot..
2. Add all other ingredients to stock pot except the chicken and kale. Bring to a boil then cover and reduce heat to low..
3. In a skillet or wok, cook chicken until all pink is gone..
4. Add cooked chicken to stock pot and cover stock pot. Allow to simmer for about an hour..
5. Remove stems from kale and chop small. Add kale to stock pot and allow to simmer 15 minutes..

Begin by heating a large pot or dutch oven over medium/high heat and add olive oil and minced garlic. Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry. In a Dutch oven, bring coconut milk to a boil. Stir in curry paste until completely dissolved.