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!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this Experience for 2025Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Provence Gourmet: How to make Bourride
December 3, 2014
Bourride is a simple Provencal fish stew made with white fish. The broth is thickened with aïoli, a homemade garlicky mayonnaise. Many ingredients are similar, making it a cousin of Bouillabaisse. Preparing bourride is relatively quick, depending on the thickness of the fish. However, its creamy texture separates it from its cousin. Gilles Conchy at …
Valentine’s Day Menu from Provence
February 12, 2019
Inspired by the flavours of Provence, Jeany Cronk of Mirabeau Wine curated a 3-course Valentine’s Day Menu to celebrate the romantic evening. This February 14th celebrate life and happiness with your sweetheart, your family or your best friends and enjoy Jeany’s festive menu! Imagine spending Valentine’s Day in Provence, snuggled up by the fire, listening to the mistral and …
French Onion Soup Recipe a Bistro Classic
January 14, 2022
Imagine a steaming bowl of French onion soup (soupe à l’oignon) with a cheesy gratin topping in a lively Parisian bistro. Today the dish is almost synonymous with the French capital, but it is entirely possible to find this soup on a menu in Provence during the colder winter months. Traditionally made with a beef …
A Savoury Chicken, Leek and Ham Pie
November 1, 2017
Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.…
No Comment