Coconut Curry Chicken Soup


  • 1-2lb boneless, skinless chicken thighs chopped
  • 3-4 cups chicken stock
  • 1 Tbs sesame oil
  • 1 leek white and yellow parts finely sliced
  • 1 carrot peeled and finely julienned
  • 1 small red pepper diced
  • 1 small green pepper diced
  • 1/4 pound shitake mushrooms cleaned, stems removed, and diced
  • 1oz soy sauce
  • 3 cloves garlic minced
  • 1 Tbs curry powder
  • 1 tsp garam masala
  • 1 can coconut milk

In a large soup pot over medium heat, add 1 Tbs. sesame oil. Add chicken thighs and saute undisturbed for at least 30 seconds. Give a good stir and add leeks, carrot, red pepper, green pepper, and shitakes. Stir to combine. Add 1oz soy sauce and stir. Add 2oz chicken stock, minced garlic, curry, garam masala and stir. Add 1 can of coconut milk and stir. Let cook covered for 30 minutes. After 30 minutes, add chicken stock to your preference (more for a soup and much less if you are serving over rice). Bring to a boil and cook for 2 minutes.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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