Chicken Yellow Curry Soup

There’s something about a warm bowl of Chicken Yellow Curry Soup that just feels like a hug on a chilly day. When the wind howls outside, and I’m snuggled up at home, this dish makes everything right. My journey began when I stumbled upon a recipe that promised rich flavors and comforting warmth. With a handful of ingredients and a touch of love, I created a dish that never fails to bring smiles to the table. Whether it’s a casual weeknight dinner or a gathering with friends, this soup shines in its simplicity and deliciousness.

Essential Ingredients for Chicken Yellow Curry Soup

The ingredients for Chicken Yellow Curry Soup are thoughtfully chosen to create a balance of flavors and textures. Each component plays a vital role in building the dish’s character. Starting with the creamy base of coconut milk, accompanied by aromatic spices and fresh vegetables, this recipe is a celebration of flavors.

• 1 tablespoon avocado oil: This oil is perfect for sautéing and adds a beautiful richness to the soup.
• 1 small yellow onion, diced: The onion brings sweetness and depth, serving as the aromatic base.
• 5 cloves garlic, minced: Garlic enhances flavor and adds warmth to the dish.
• 3 tablespoons yellow curry paste (or 2 tablespoons yellow curry powder): This is the star ingredient, providing that signature curry flavor.
• 1 tablespoon fresh ginger, peeled and grated: Ginger adds a zing that brightens the soup.
• 2 large carrots, chopped: Carrots not only add color but also a natural sweetness to the dish.
• 1 zucchini squash, chopped: Zucchini brings a tender texture that complements the other veggies.
• 1 red bell pepper, chopped: Bell peppers add crunch and a burst of color.
• 2 large chicken breasts, chopped into bite sizes: Chicken provides protein and makes the dish hearty.
• 1 (15-oz) can full-fat coconut milk: The coconut milk gives the soup its creamy consistency.
• 3 cups chicken broth: This is the liquid base that ties everything together.
• 1 tablespoon pure maple syrup (or sugar): A touch of sweetness balances the spices.
• 1 to 2 teaspoons fish sauce (optional): Fish sauce adds umami and depth.
• 1 teaspoon sea salt, to taste: Salt enhances all the flavors.
• ¼ cup Thai basil (optional): Thai basil adds a fragrant and fresh note to the soup.

How to Cook Chicken Yellow Curry Soup

Cooking Chicken Yellow Curry Soup is a simple and rewarding experience. Follow these steps to create a delicious meal that will impress everyone at your table.

1. Start by heating avocado oil in a thick-bottomed large pot over medium heat. The oil is ready when it shimmers slightly. This is the perfect moment to add the yellow onion and sauté for about 3 to 4 minutes until it starts to soften. Stir occasionally to prevent sticking.
2. Next, stir in the curry paste, garlic, and ginger. Cook for another 1 to 2 minutes, allowing the aromatic ingredients to release their fragrance. You’ll love how the kitchen smells!
3. Now, it’s time to add the carrots and bell pepper to the pot. Cover and cook for 3 to 4 minutes, or until the vegetables start to soften.
4. Once the vegetables are ready, stir in the chopped chicken breasts and zucchini. Combine everything well, so the chicken can absorb all those lovely flavors.
5. Pour in the coconut milk and chicken stock, then add the maple syrup, fish sauce, and sea salt. Bring the mixture to a full boil, watching carefully to avoid any spills.
6. As the soup reaches a boil, reduce the heat to medium and simmer for 20 minutes. Stir occasionally, keeping an eye on the vegetables for your desired doneness. You want them tender but not mushy!
7. Finally, just before serving, stir in the fresh basil. The aromatic herbs will add a bright finish to your soup.
8. Serve the Chicken Yellow Curry Soup in big bowls. It’s delicious on its own, but you can serve it with steamed brown rice, white rice, or coconut rice to elevate the meal.

Customization Ideas

One of the best things about cooking is making a recipe your own. Here are some ideas to help you customize your Chicken Yellow Curry Soup experience:

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop to keep the flavors intact.
• Freezing: You can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container.
• Pairing: Serve this soup with a side of naan or crusty bread to soak up all those delicious flavors.
• Spice it up: For those who enjoy a little heat, add diced jalapeños or a splash of hot sauce while cooking.
• Vegetable variations: Feel free to add other vegetables like broccoli, peas, or even spinach for extra nutrition and color.
• Protein alternatives: If you want to switch things up, try using shrimp or tofu instead of chicken for a different twist.

What Complements This Chicken Yellow Curry Soup

Serving Chicken Yellow Curry Soup with the right accompaniments can elevate your meal. Here are some ideas:

• Steamed Rice: This soup pairs wonderfully with fluffy steamed brown or white rice, which helps balance the flavors.
• Salad: A light cucumber and tomato salad can add a refreshing crunch to your meal.
• Occasions: This soup is perfect for cozy dinners at home, casual gatherings with friends, or even as a comforting dish during festive seasons.
• Storage Tips: If you have leftovers, remember to store them in airtight containers in the fridge to keep them fresh.
• Seasonal Pairings: Enjoy this soup in all seasons; it’s just as comforting in winter as it is refreshing in summer.

FAQ

Conclusion

This Chicken Yellow Curry Soup is a comforting dish that’s sure to warm your heart and soul. It brings together wholesome ingredients, rich flavors, and a simplicity that makes it an ideal choice for any occasion. I encourage you to try making it tonight – you won’t regret it! Whether it’s for a cozy family dinner or impressing guests, this soup is a standout that will have everyone coming back for seconds.

Chicken Yellow Curry Soup

The ultimate comfort food for any season! This Chicken Yellow Curry Soup is creamy, flavorful, and packed with wholesome ingredients. Perfect for a cozy dinner or an easy weeknight meal, it's sure to become a favorite in your home!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Avocado oil
• 1 Yellow onion diced
• 5 Garlic cloves, minced
• 3 Yellow curry paste tablespoons or 2 tablespoons yellow curry powder
• 1 Fresh ginger tablespoon, peeled and grated
• 2 Carrots large, chopped
• 1 Zucchini squash chopped
• 1 Red bell pepper chopped
• 2 Chicken breasts large, chopped into bite sizes
• 1 Full-fat coconut milk (15-oz) can
• 3 Chicken broth cups
• 1 Pure maple syrup tablespoon or sugar
• 1 to 2 Fish sauce teaspoons (optional)
• 1 Sea salt teaspoon, to taste
• ¼ Thai basil cup (optional)

Equipment

• large pot such as a Dutch oven

Method

 

1. Heat the avocado oil in a thick-bottomed large pot over medium heat. Add the yellow onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
2. Stir in the curry paste, garlic, and ginger and cook for another 1 to 2 minutes, until fragrant.
3. Add the carrots and bell pepper to the pot. Cover and cook for 3 to 4 minutes, or until the vegetables are beginning to soften.
4. Stir in the chopped chicken breasts and zucchini.
5. Pour the coconut milk, chicken stock, pure maple syrup, fish sauce, and sea salt into the pot and bring everything to a full boil.
6. Reduce the heat to medium and cook, stirring occasionally, for 20 minutes, or until the vegetables reach your desired level of doneness and the chicken is cooked through. Stir in the fresh basil just before serving.
7. Serve the Chicken Yellow Curry Soup in big bowls, and enjoy! If you’d like, you can serve it with steamed brown rice, white rice, or coconut rice.

Notes

• Tip 1: You can also use regular basil if you can’t find Thai basil. If adding, stir the basil into the curry soup just before serving it.
• Tip 2: Store any leftover Thai curry soup in an airtight container in the refrigerator for up to 5 days.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.