Chef Luvberger’s Chicken Curry Soup




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3.5-4 lb whole chicken

1 large or 2 small onions

2 large carrot

2-3 stalks of celery

6 gloves garlic

1 table spoon grated ginger

1 tablespoon grated turmeric

4 tablespoon butter

1/4 cup flour

4 cups chicken broth

8 oz full fat unsweetened coconut milk

1.5 tablespoon red curry paste

1 tablespoon hot curry powder

1/2 tsp cayenne

1 tsp graham masala

3/4 tsp ground fennel

1 teaspoon mushroom seasoning

1 tablespoon fish sauce

1 tablespoon soy sauce



Other umami seasonings of your choice

Cilantro for serving

Lime wedges for serving

Cooked rice


1. Spatchcock chicken and season with any seasoning of choice. Smoke at 300 degrees until breast reaches 160. Shred chicken when cool enough to handle.

2. Heat 2 tablespoon of olive oil in pot. Add onion, carrots and celery. Sauté until softened. Meanwhile blend broth and curry paste together.

3. Add garlic and ginger to pan. Season veggies with salt, pepper, curry powder and other dry umami seasoning. Cook for 1-2 minutes.

4. Add 4 tablespoons of butter to pot. Once butter is melted sprinkle flour in and mix together. Then slowly add small amounts broth constantly stirring. If you add too much too quickly it will get clumpy. Then add soy sauce and fish sauce.

5. Bring soup to a simmer over medium high heat. Drop heat the medium low as soon as it starts simmering and simmer for 5 minutes.

6. Add shredded chicken and coconut milk. Bring to simmer and let everything warm through.

7. Serve over rice with fresh cilantro and lime wedges.




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