Chicken soup with curry powder

This chicken soup flavoured with curry powder is a mixture of Indian spices and Thai ingredients like coriander roots, coconut milk and fresh Thai chilli. The cooking is in Thai style. You can also call this as a fusion soup a fusion of ingredients from Indian and Thai cuisines. This soup is so unique and tasty and made with simple ingredients which are widely available in the market. This soup is spicy, sour and sweet. This soup can be prepared with prawns or meat balls or just vegetarian. I have used coconut milk powder for the coconut milk but if fresh coconut milk is used, it will be tastier. I also call this chicken soup with curry powder as a full meal soup as it has noodles, vegetables and chicken. This curry flavoured chicken soup can be had during lunch or dinner.



  1. Shallots – 2
  2. Spring onion (white part) – 1 tbsp
  3. Fresh red chillies (birds eye) – 2
  4. Coriander root or stalk – 8 to 10
  5. Curry powder (roasted)

  6. Aniseed (saunf) – 1 tsp
  7. Cumin seeds – 1 tsp
  8. Black pepper seeds – 1/2 tsp
  9. Coriander seeds – 2 tsp
  10. Cloves – 5 to 6
  11. Green cardamom – 2
  12. Cinnamon stick (1 inch) – 1
  13. For the soup

  14. Mushroom (sliced) – 2
  15. Carrot – 1
  16. Spring onion (small) – 1
  17. Coriander leaves – 2 tbsp
  18. Chicken – 50 to 80 gms
  19. Curry powder – 1 tsp
  20. Soya sauce – 1 tbsp
  21. Chicken stock cube – 1/2 to 1
  22. Coconut milk – 1 1/2 cup
  23. Water – 2 cup
  24. Rice noodles – 30 to 40 gms
  25. Bean sprouts – handful
  26. Coriander leaves (chopped) – 1/4 cup
  27. Garnishing

  28. Shallots – 5 to 6
  29. Garlic – 3
  30. Red dry chillies (remove the seeds) - 2


    Coconut milk

  1. For making coconut milk, I have used coconut milk powder. I have made the coconut milk as per its instructions.
  2. I have used 3 tbsp of coconut milk powder mixed with the 1 1/2 cups of warm water to make about 1 1/2 cups of coconut milk.
  3. Garnishing

  4. The fried onion mixture is used in the end for the soup
  5. Fry the shallots in oil, garlic and dry chillies until golden brown. Remove and place it on a tissue paper.
  6. Take some fried shallots mixture 2 tbsp or more and add 1 1/2 tsp of sugar or as per the requirement. Mix well and crush in a pestle and mortar. Remove and keep it aside.
  7. Paste

  8. Chop all the ingredients for the paste. You can use pestle and mortal or food processor for grinding the ingredients to a paste.
  9. I have used pestle and mortar. First crush the shallots, then red chillies and coriander roots or stem.
  10. Crush until its a paste but not very smooth. Remove and keep it aside.
  11. Take a vessel, place the noodles, pour boiled hot water on the noodles and keep it soaked for 12 to 15 mins.
  12. Strain it in a strainer and rinse under cold water to keep the noodles separate from each other.
  13. Again strain it and toss with 1 tsp vegetable or sunflower oil so that the noodles won’t stick to each other. Keep it aside.
  14. Take a vessel, add coconut milk, chicken, the paste, chicken stock cube, water and curry powder. Cook on medium heat for 7 to 8 mins or until cooked.
  15. Add carrots, mushroom and soya sauce. Boil for 3 to 4 mins.
  16. Add the boiled noodles, mix well, and cook for 1 min.
  17. Add coconut milk again, bean sprouts and coriander leaves. Simmer for about 3 mins and switch off.
  18. Garnish with crushed chillies and shallots mixture (1 tsp to 2 tsp). Drizzle some lime juice and eat hot.


  1. You can use any one - shallots or spring onions.
  2. You can use coconut milk from a tin or fresh coconut milk.
  3. You can adjust with the ingredients as you like.
  4. The fried shallots mixture can be kept in the fridge. You can just serve on the soup whenever required. Crush it with sugar and serve.
  5. You can also use prawns instead of chicken.