I was originally going to make a pot of green chicken curry, but as usual, by the end of the day my mind had changed and I wanted a bowl of hearty and warm (and warm spicy) soup. So changed the intended use of the marinating chicken from a green curry to a pot of yellow curry soup.

I started off by placing the chicken (cut up boneless skinless chicken thighs) in a marinade of a hearty dollop of sour cream, a splash of fish sauce, garlic, and about a tablespoon of the curry powder from my coconut curry chicken.


Chicken Curry Soup


  • 6 marinated chicken thighs cubed
  • Olive oil for cooking
  • 1 teaspoon cumin seeds
  • 1 onion chopped small
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger paste
  • 1 to mato chopped
  • 1 dried thai red chili
  • 1 can coconut milk
  • 1 cup chicken stock
  • 1-2 tablespoons of homemade curry powder see link below
  • Salt and pepper to taste
  • Hearty pinch or two of fenugreek
  • Juice of half a lime

A spice mix of

  • 1/2 teaspoon ground corriander
  • 1/2 teaspoon ground cardamon
  • 1 teaspoon garam masala
  • 1 tablespoon yellow curry
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon tumeric


  • Heat the oil in a large soup pot and add the cumin seeds. Let cook, stirring occasionally, until the seeds begin to make popping sounds.
  • Add the onion and saute until soft.
  • Add the garlic and ginger and saute for a minute more.
  • Add the chicken (dump the whole bag in, marinade and all) and the tomato, and cook until the chicken turns white.
  • Add the spice mix, dried chili, S&P, stock, coconut milk, and 1 tablespoon of the homemade curry mix.
  • Bring to a simmer and let simmer for about an hour with the lid on, stirring occasionally, adding more S&P and curry mix to taste.
  • Add a pinch or two of the fenugreek and juice of the lime and stir to mix. Let simmer for another 15 minutes or so, then serve.


I used a homemade curry masala in the marinade and in the soup. Recipe is in the Coconut Chicken Curry: 1 teaspoon cumin seeds
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