Quick and Easy Coconut Curry Chicken Soup
David Scott Allen · Provencal Recipes · Soup · TasteTraditional Provencal cuisine used hyper-local ingredients, picked from the potager (kitchen garden), foraged in the hills, and hunted nearby. In a region where dairy and beef were only available for the wealthy, ingredients such as coconut milk, curry and lime definitely were not part of any cook’s pantry.
Today, Provencal menus are hyper-global with chefs who make use of spice combinations from around the Mediterranean, North Africa, the Caribbean and Asia. The best part about this recipe for Coconut Curry Chicken Soup it’s complified (read: simple).
Coconut Curry Chicken Soup
This recipe was adapted from a similar version on the culinary blog "Pinch Me, I'm Eating" (https://www.pinchmeimeating.com/). Enjoy the flavour combination of curry, coconut and lime in this Thai-inspired soup. The recipe serves 4 people as a main course.
Ingredients
For the Broth:
- 1 small onion chopped
- 2 tbsp olive oil
- 1 tsp Curry powder
- 1 tsp Salt or to taste
- 1/2 tsp Mild Chile Powder
- 1/4 tsp Cayenne
- 2 14- oz cans coconut milk I used light
- 4 cups chicken broth
- 1/2 cup Lime juice
- 2 tbsp Soy sauce
- 2 tbsp oyster sauce
For finishing the soup:
- 3 cups Cooked chicken shredded
- 3 large carrots grated
- 1 large bunch Kale
Instructions
- In a large saucepan, sauté the onion in olive oil until clear and soft.
- Add the curry powder, salt, chile, and cayenne, and cook for 1 minute.
- Add all remaining broth ingredients and bring to a boil. Reduce to simmer.
- Add the cooked, shredded chicken and carrots; simmer for about 10 minutes, or until carrots are tender.
- While the soup is simmering, remove tough stems from the kale, and tear or cut into bite-sized pieces (maybe 2 inches square). Take a moment to squeeze it tight a bit - massaging the kale breaks down the tough fibers.
- Stir in kale pieces until wilted and tender - about 7 minutes.
- Serve immediately.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Rhône Valley Syrah Wine and Steak Au ChocolatNext Post
A Château La Nerthe White Wine PairingRelated Provence Articles
Flavours of Provence Holiday Menu for Bird Lovers
December 20, 2016
With its natural abundance of local produce, Provence offers lots of flexibility for entertaining all year. The region is graced with plenty of sunny days and just enough moisture to allow for delicious foraging experiences. This holiday-inspired menu (recipe links are below) pulls together regional olives in a savoury cake (recipe by Avignon Gourmet Tours) …
Provencal Braised Chicken with Cannellini Beans and Chard
November 13, 2017
David to turn on his oven to make this Provencal Braised Chicken. The chard and cannellini beans alongside the chicken make for a colourful dish that will have your tastebuds thinking of Tuscany or Provence.…
Chicken with Black Truffles and a Mushroom Cream Sauce
January 5, 2022
If you have never tried a dish with fresh black truffles, it’s hard to know what all the fuss is about. Once your tastebuds have connected the earthy aroma and the intense flavour, you begin to comprehend why chefs refer to these fungi as “black diamonds,” among other labels. To me, “black gold” always referred …
Classic French Recipe Baked Rabbit with Mustard Cream
March 27, 2017
This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.…
No Comment