Indian Chicken Soup - An exciting flavor combination!

Ginger, apples and curry give this soup an incredibly good taste!


  • 600 gram chicken thighs
  • 2 pcs apples
  • 2 pcs carrot
  • 1 pcs red chili with seeds
  • 1 klump ginger
  • 3 cloves garlic
  • 1 liter chicken broth
  • 2 tsp curry
  • 1 can coconut milk (250 ml)
  • 3 pcs spring onion
  • 1 pcs lime (juice only)
  • salt and chili powder
  • Neutral oil for frying.
  • some fresh coriander for garnish

This is an excellent everyday dinner that is easy and quick to make. Here there are lots of good taste and combinations of ingredients that go very well together. The nice thing is that this soup does not take more than 20 minutes to make. Serve with some naan bread next to it if you want.

Step 1

Start by finding a pan and a frying pan. Put both on medium heat. Finely chop the chili, garlic and ginger (if you are wondering how much a lump of ginger is, then it is like a piece the size of your thumb). Pour a little neutral oil into the pan and add the mixture of ginger, chili and garlic.

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Step 2

Grate carrots and apples and add to the pan when the onion has softened.

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Step 3

Add the chicken broth to the pan along with the curry and coconut milk. Bring to the boil and simmer. Season with a little lime juice and salt. TIP: If you use homemade chicken broth, this soup will be even better.

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Step 4

Cut chicken thighs into small pieces and sprinkle with a little curry and chili powder.

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Step 5

Pour a little neutral oil into the frying pan and fry the chicken until it gets a slightly golden crust on the outside. Bake several times so that it is not boiled. On this portion, I divided the chicken into two rounds of frying. When the chicken is cooked, put it straight into the hot soup.

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Step 6

Let the soup simmer for 10 minutes and finish by adding some finely chopped spring onions. Garnish with a little coriander and serve. This is a delicious soup with lots of flavor and nutrition.

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