Best 2 Spicy Chicken Curry Soup Recipes

**Tantalize your taste buds with a culinary journey to the heart of Indian cuisine with our exquisite Spicy Chicken Curry Soup recipe. This tantalizing soup, a harmonious blend of aromatic spices, succulent chicken, and a rich, velvety broth, promises an explosion of flavors that will warm your soul and leave you craving for more. Our recipe offers a step-by-step guide, ensuring that even novice cooks can create this delectable dish with ease. Dive into the vibrant world of Indian spices as we unveil the secrets behind this irresistible soup, taking your taste buds on an unforgettable adventure.**

**Complementing the Spicy Chicken Curry Soup recipe, we present a collection of equally enticing recipes that explore the diverse culinary landscape of India. Embark on a culinary voyage with our tempting Chicken Tikka Masala, a classic dish that showcases tender chicken marinated in yogurt and spices, enveloped in a creamy tomato sauce. Delight in the aromatic flavors of our fragrant Chicken Biryani, where succulent chicken is layered with fragrant rice, vegetables, and a symphony of spices. For a vegetarian option, our Vegetable Korma delights with its vibrant medley of fresh vegetables swimming in a creamy, coconut-based sauce. Each recipe is a testament to the culinary artistry of India, offering a unique taste experience that will transport you to the bustling streets of Delhi or the serene backwaters of Kerala.**

Here are our top 2 tried and tested recipes!

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO

Spicy Curry Noodle Soup with Chicken and Sweet Potato image

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Provided by Mai Pham

Categories Soup/Stew Chicken High Fiber Curry Sweet Potato/Yam Winter Noodle Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Steps:

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

SPICY CHICKEN CURRY SOUP

Spicy Chicken Curry Soup image

This is a simple chicken curry soup. Recipe is quite spicy as is. Adjust the amount of green curry paste to lessen the amount of heat if necessary.

Provided by Alissa Doe-Klinger

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 clove garlic, minced
½ carrot, peeled and diced
1 (14 ounce) can coconut milk
1 tablespoon green curry paste
2 skinless, boneless chicken breast halves - cubed
2 cups chicken stock
1 lime, juiced
¼ cup chopped green onions

Steps:

Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Nutrition Facts : Calories 603.8 calories, Carbohydrate 14.3 g, Cholesterol 61.6 mg, Fat 56 g, Fiber 4 g, Protein 30.9 g, SaturatedFat 39.4 g, Sodium 918.5 mg, Sugar 2.1 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your soup. Use the freshest vegetables, herbs, and spices you can find.
Don't be afraid to adjust the recipe to your liking: This recipe is a starting point. Feel free to add more or less spice, vegetables, or other ingredients to suit your taste.
Serve with your favorite toppings: This soup is delicious on its own, but it's even better when served with your favorite toppings. Try adding cilantro, yogurt, lime wedges, or chopped nuts.

Conclusion:

This spicy chicken curry soup is a flavorful and satisfying meal that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious soup, give this recipe a try. You won't be disappointed!