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Indonesian Chicken Curry Soup with Coconut Milk

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This Indonesian Chicken Curry Soup with Coconut Milk is a comforting blend of creamy coconut, tender chicken, and aromatic spices. Perfect for cozy nights, it brings a taste of adventure right to your kitchen.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to taste)
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 cups (1 liter) chicken broth
  • 1 can (14 oz / 400ml) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 medium carrots, sliced
  • 1 red bell pepper, sliced
  • 1 cup (150g) green beans, trimmed and cut into 2-inch pieces
  • 1 cup (150g) baby spinach leaves
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Once the oil shimmers, add the finely chopped onion. Sauté for 5-7 minutes until the onion is translucent and fragrant.
  2. Add the minced garlic and grated ginger to the pot. Stir constantly for about 1-2 minutes until they are aromatic but not browned.
  3. Stir in the red curry paste, ground turmeric, ground coriander, ground cumin, and chili powder. Cook for another 2-3 minutes, stirring frequently, until the spices are well combined and aromatic.
  4. Add the bite-sized chicken thighs to the pot, stirring to coat them in the spice mixture. Cook for 5-6 minutes, or until the chicken pieces are no longer pink.
  5. Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes.
  6. Stir in the coconut milk, fish sauce, and brown sugar. Mix well and let it simmer for an additional 5 minutes.
  7. Add the sliced carrots, red bell pepper, and green beans to the pot. Cook for 5 minutes until the vegetables are tender yet still crisp.
  8. Finally, stir in the baby spinach leaves and cook for another 1-2 minutes until wilted. Remove the pot from heat and squeeze in the juice of one lime. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side.

Nutrition

Keywords: To enhance the richness of the soup, consider toasting your spices in the oil before adding the onions. Letting the soup simmer for at least 5 minutes after adding the coconut milk helps the flavors meld beautifully.

Find it online: https://homebitesia.com/indonesian-chicken-curry-soup-with-coconut-milk/