Chicken Yellow Curry Soup
A comforting, slightly sweet and savory chicken curry soup with coconut milk and vegetables.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef’s knife
- Measuring Spoons
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion diced
- 5 cloves garlic minced
- 3 Tbsp yellow curry paste or 2 Tbsp yellow curry powder
- 1 Tbsp fresh ginger peeled and grated
- 2 large carrots chopped
- 1 zucchini squash chopped
- 1 red bell pepper chopped
- 2 large chicken breasts chopped into bite-size pieces
- 15 oz coconut milk 1 (15-oz) can, full-fat
- 3 cups chicken broth
- 1 Tbsp pure maple syrup or sugar
- 1 to 2 tsp fish sauce optional
- 1 tsp sea salt to taste
- 1/4 cup Thai basil optional
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until it begins to soften.
- Stir in the yellow curry paste (or curry powder), minced garlic, and grated ginger; cook for 1 to 2 minutes until fragrant.
- Add the chopped carrots and red bell pepper, cover, and cook 3 to 4 minutes until they begin to soften.
- Stir in the chopped chicken and zucchini so they are evenly distributed in the pot.
- Pour in the coconut milk, chicken broth, maple syrup (or sugar), fish sauce if using, and sea salt; bring to a full boil.
- Reduce heat to medium and simmer, stirring occasionally, for about 20 minutes until the chicken is cooked through and the vegetables are tender.
- Stir in the Thai basil just before serving and ladle the soup into bowls.
Notes
- You can substitute regular basil if Thai basil is unavailable.
- Stir basil in just before serving.
- Adjust fish sauce amount to taste or omit for milder flavor.
- Use full-fat coconut milk for a richer soup.
- Serve with rice if desired.