Easy Chicken Curry Soup


This warming Chicken Curry Soup is made with fresh vegetables, a creamy curry stock and of course tender pieces of pulled chicken. In only 4 steps, dinner is cooked and ready to enjoy!


Curry in any way, shape or form is one of my favourite meals due to the warming flavours and enchanting aromas. During the winter months, we absolutely love a soup meal and this recipe has been on rotation ever since I created it. It is very simple to make, nourishing for the body and delicious to eat.


Some Suggestions:

  • Make it Vegetarian by adding Vegetable stock to the pot and chickpeas or white beans instead of the chicken.

  • Serve it with thick pita bread or naan bread for dipping.

  • Add a few diced potatoes for a creamier texture.



1. Add the vegetables then the chicken to cook.


2. Remove the chicken, pull apart and add back into the chicken and vegetable stock. It's that simple!


And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.


Be Well, Margaret x


Serves 6

Prep: 15 minutes

Cooking 1 hour 20 minutes


1.6 kg Whole Chicken

8 garlic cloves, finely sliced

2 large onions, finely diced

1 lemongrass stalks, peeled and thinly sliced

1 ginger, 2x2cm, grated

2 fennel bulbs, finely diced

3 carrots, finely diced

150g kale leaves, finely chopped

420g corn kernels, drained and rinsed

8 curry leaves

1 tsp black pepper

2 tsp sea salt

3 tablespoons soy sauce

2 tablespoons coconut oil

400ml coconut cream

Juice of 1 lime

To serve: coriander and chilli


Note: Not all chickens are the same. I only used antibiotic-free range or organic chickens. This recipe was made using The Bare Bird chicken.


1. Add to a large, deep pot the onions, lemongrass, garlic, ginger, fennel, carrots, corn, and coconut oil and sauté over medium heat for 4 minutes.

2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce, and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with lid. Simmer for 1 hour. Once cooked, remove the chicken and set it aside.

3. Remove the lid and over high heat, continue to boil for 10 minutes to reduce the broth. Then add the kale leaves, lime juice, and coconut cream. Cook for a further 5 minutes.

4. In the meantime, pull the meat off the whole chicken and add it to the broth. Turn off heat and serve hot. Garnish with finely chopped coriander leaves and chilli slices.



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