Curry Chicken Coconut Soup with Rice

Soups & Stews

Recipe courtesy of The Catholic Foodie: Middle Eastern Cuisine

Serves 6

  • 8 cups of chicken stock
  • 1-3 jalapeño peppers, seeded and finely chopped
  • 3-6 cloves of garlic, finely chopped
  • 1½ tablespoons of freshly grated ginger (or more to taste)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest
  • juice of 1 lemon (or 1 lime)
  • 1 tablespoon spicy yellow curry powder 
  • 1½ teaspoons cumin
  • 1 teaspoon allspice
  • 1 teaspoon sumac
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
  • 1 - 2 cups fresh green beans, cut into 1-inch pieces
  • 4 boneless chicken thighs 
  • 14 oz. of coconut milk
  • 1 - 2 tablespoons cilantro, chopped
  • Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
  • 1 bunch green onions, chopped (to be added to individual bowls when served)
  • Cooked rice, for serving

Curry Chicken Soup with Coconut over Rice

Click image to enlarge




Combine stock, jalapeño peppers, garlic, ginger, lemon zest, lime zest, lemon juice, curry powder, cumin, allspice, and sumac in a stockpot. Add salt and pepper, bring to a simmer and add the green beans, mushrooms, and coconut milk. 


Season chicken thighs with salt on both sides and quickly pan fry in bacon grease (or some other oil with a high smoke point, such as coconut oil or vegetable oil) over medium heat. Remove chicken from pan, cut into bite-sized pieces and add to the soup. (Alternatively, I sometimes roast chickens and add them to the soup.) 


Simmer for 3 to 5 minutes to ensure that the chicken is fully cooked.  Add chopped cilantro; add Sriracha sauce, to taste. Spoon about 1⁄4 cup of cooked rice intoeach bowl. Ladle soup into the bowls and top with green onions. Pass additional cilantro, ginger, and Sriracha for diners to add to taste. 


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