Yellow Curry Chicken & Rice Soup

Total Time
Prep 15 mins
Cook 45 mins

I love rice soups. This idea came from a chicken curry pita my friend was eating.

Ingredients Nutrition

  • 2 medium carrots
  • 1 medium onion, diced
  • 3 celery ribs, diced
  • 3 quarts chicken stock
  • 2 cups chicken, cooked and diced
  • 1 tablespoon yellow curry powder
  • 1 tablespoon yellow curry paste
  • 12 cup chicken base
  • 1 cup jasmine rice
  • 1 tablespoon Thai basil, chopped
  • 1 tablespoon butter
  • salt and pepper


  1. Sauté vegetables with 1 tbs butter until vegetables start to become soft.
  2. Add chicken stock and bring to a boil.
  3. Add remaining ingredients and simmer 1/2 hour on low heat.
  4. Season to taste.


Most Helpful

I halved this recipe and added some more veggies (broccoli and zucchini) and served it with lime wedges to squeeze. I thought I'd skip the butter, but about halfway through cooking I tried it and it tasted like it needed something else. I added about a tsp of butter and it made the strong curry flavor smoother. Even my boys (3 & 5) liked it. Thank you Jess for such a good soup. For Bevy Tag.

Mami J November 03, 2008

This was such an easy recipe! I had a Knorr "Curry Pot" that I didn't know what to do with, so I marinated the chicken pieces in it before sauteing them, and threw it all in the pot. Because of this, I omitted the curry paste only. I also added some bell pepper and cauliflower, and a chopped red chilli pepper. We love it spicy! This made a huge amount for the two of us, but I'm happy to freeze servings for quick lunches. Thank you for a tasty meal!

LousyChef January 08, 2015

I used this more as a base recipe and altered it to what I wanted. For the broth, I added chicken broth and 2 cans of coconut milk. I also added a tsp fish sauce, 1 tbsp sugar, ginger powder, red pepper flakes, a dash sesame oil, 2 tsp curry powder and approximately 3-4tbsp yellow curry paste. I like my curry pretty spicy. I did mine all veggies with rice. the veggies i added were bok choy, leeks, snow peas, carrots, bell pepper, celery, and baby corn. The rice I used was Jasmine Rice. This was pretty phenomenal.

Vicky D March 04, 2011

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