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Creamy curry chicken soup

Creamy curry chicken soup

Total Time
25 min
10 min
15 min
This cosy bowl of soup will get you through those cold winter days. For a vegetarian version simply omit the chicken, swap for cooked tofu and use vegetable stock.


Brown onion

1 medium, chopped


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Curry powder

2 tsp

Fennel seeds

1 tsp, dried

Cinnamon quill

1 whole

Fresh green chilli

1 whole, deseeded, finely sliced

Light canned coconut milk

1 400ml can, (1 x 400ml can)

Chicken stock cube

1 individual, gluten-free variety, to make 700ml stock


250 g, peeled, cut into 1cm pieces

Cooked skinless chicken breast

200 g, shredded


100 g, leaves, chopped

Cooked brown rice

¾ cup(s), (125g)

Fresh coriander

1 tsp, sprigs, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large pot with oil and heat over medium heat. Cook onion, stirring, for 3-4 minutes, until soft. Add garlic, ginger, curry powder, fennel seeds, cinnamon stick and half the chilli and cook, stirring, for 1 minute. Stir in coconut milk and stock and bring to a simmer. Add potato, simmer for 10 minutes or until potato is tender.
  2. Remove and discard cinnamon stick. Blend soup with a stick blender until smooth. Stir in chicken, kale and rice. Simmer for 1-2 minutes, until the kale has wilted. Serve garnished with coriander and remaining chilli.