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–+ servings
A bowl of chicken curry soup with carrots and onions.
4.84 from 43 votes

One-Pot Golden Chicken Curry Soup

This chicken curry soup has it all going on! Made with anti-inflammatory veggies and spices, protein, and tons of flavor, this one-pot soup is soul soothing and comforting.
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Fat 22
Carbs 32
Protein 16
Yield 8

Ingredients

  • 2 tablespoons olive oil
  • 2 large sweet potatoes cubed
  • 2 large carrots peeled and sliced into half moons
  • 1/2 medium purple onion diced
  • 2 tablespoons minced garlic
  • 4 tablespoons Thai green curry paste
  • 1 tablespoon garlic chili sauce
  • 1 tablespoon sriracha or more if you like it spicy
  • 3/4 cup uncooked quinoa
  • 6 cups chicken broth divided
  • 15 oz. full-fat coconut milk
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 lb. boneless skinless chicken breast
  • 1 stick fresh lemongrass
  • 1 medium green pepper sliced and halved
  • 1 lime juiced
  • fresh Thai basil or cilantro to taste

Instructions

  • Heat a large pot or dutch oven over medium/high heat and add the olive oil and minced garlic.
  • When the olive oil is fragrant, add the sweet potatoes, carrots, onion, and salt to the pot and sauté for 5-7 minutes. Stir periodically.
    Cooked carrots and onions in a pan for curry chicken soup.
  • Add in the curry paste, chili sauce, sriracha, uncooked quinoa, 4 cups of broth, and coconut milk. Mix together until combined.
    A steaming bowl of curry chicken soup with a wooden spoon in it.
  • After the ingredients are combined, add the ground turmeric, ground ginger, salt, chicken, and lemongrass to the pot and mix well. Make sure that the chicken is submerged in liquid. Bring to a boil over high heat.
  • Once boiling, reduce the heat to low and cover the pot. Let the soup simmer on low for 30 minutes, stirring halfway through.
  • After 30 minutes, remove the chicken from the pot and place it on a cutting board. Add the last two cups of broth. Mix well and cover the pot.
  • Shred the chicken with two forks and add it back into the soup. Mix in the sliced green pepper.
  • Let soup simmer for an additional 5-10 minutes. Add in the lime juice and fresh herbs right before serving.
    a bowl of indian vegetable stew on a white background.

Tips & Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Let the soup cool completely, transfer into freezer-safe containers, and freeze for up to 3 months. You can freeze it as one entire batch to serve a crowd, or in individual containers for easy meals.
  • To Thaw: Remove the container(s) from the freezer and let sit in the fridge overnight. Once thawed (or almost thawed), place contents into a large stockpot and turn heat to medium/high. Bring to a boil, turn off heat, and enjoy.

Watch it

Nutrition Facts

Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 22g | Fiber: 4g | Sugar: 9g