This Chicken Coconut Curry Soup is freakin’ delicious! I make this multiple times throughout the fall and winter every year. Sometimes I make it with sweet potato, other times I add cabbage (like this curry here ). But every time I make it, it’s a crowd-pleasing, gut-lovin’, complete meal in a bowl.
I keep the ingredients simple which makes it easy to whip up because these are ingredients I buy on the regular. From butternut squash to cauliflower and onions – nothing complicated, just fresh good quality food.
This soup has it all…
- Super duper tasty (even better the next day!)
- Paleo-friendly, gluten-free, dairy-free
- Gut-loving and packed with fibre
- Kid-approved
- Cozy and nourishing
I’m a big fan of curries as evidenced by the recipes I have here on Joyous Health. I love both Indian curries and Thai curries. We get takeout at least once a month from a local Thai restaurant and I always get the green curry (very different from this recipe). Have you tried the Green Curry from The Joyous Cookbook yet? It’s heaven in a bowl!!
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There are many different types of curries but this curry recipe is considered a South Asian-inspired curry because of the addition of coconut milk. Curries have been enjoyed for thousands of years in Asian cuisine and now all over the world. The origins of curry are fascinating. You can read more here.
I love adding the full-fat coconut milk because it makes it richly creamy, it’s dairy-free and adds memorable flavour to this dish. I am pretty picky about the type of coconut milk I use because honestly, it can make or break a recipe!
If you like a thicker curry, simply reduce down the liquid before you add the coconut milk.
You can also add a grain such as brown or basmati rice, or even quinoa if you like. I don’t think it needs it though!
Here’s the recipe.
Mains & Sides
Chicken Coconut Curry Soup
PrintIngredients
- 1 small onion, chopped
- 6 tbsp olive oil, divided
- 1-2 garlic cloves, chopped
- 2-3 tbsp organic curry powder
- 2 tsp ground cumin
- 1 head cauliflower, chopped
- 1 medium butternut squash or 2 small ones, cubed
- 1L (4 cups) vegetable or chicken stock
- 2 organic or pasture raised chicken breasts, cubed
- 1 large can (796mL) diced tomatoes
- 1-2 cans full fat coconut milk*
- Sea salt and pepper to taste
- In a large soup pot, add olive oil and heat to medium. Add onions and garlic and saute for a few minutes. Next add spices. I suggest adding half the spices and the remaining when you add all the liquids so you can add it to your liking.
- Add a splash of stock if the onions are getting dry. Next add butternut squash and cauliflower along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients 5-8 minutes.
- Meanwhile, heat a saucepan on medium with olive oil and saute chicken until cooked through. Set aside.
- Add tomatoes to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it. Add chicken and finally, add coconut milk and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.
- Enjoy right away or allow to cool completely. Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.
Serves 6-8
*Coconut milk: I used 2 cans but for the second can, I do not use the liquid, only the cream.
If you wish to make this more of stew consistency, only add cream from both cans, no liquid.
Vegan option: Omit the chicken and replace with chickpeas and use veggie stock.
You really can’t screw up this soup recipe. As you add your spices, do so slowly because they will get more intense and magical as the days pass so be conservative at first. This soup is also wonderful with cayenne or dried chili flakes but I don’t add those to the pot because I feed this to a cute six year old and she doesn’t like anything spicy!
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Whether you’re cooking for one or a family of 6, this recipe is soul-nourishing, and pure joy! Everyone is gonna love it.
Enjoy!
Joy xo
4 thoughts on “Chicken Coconut Curry Soup”
This looks delicious! Curious what curry powder you use that isn’t spicy? I too have a six year old that doesn’t like spicy right now.
Try Simply Organic or Frontier Organics.
Hi Joyce, can you any kind of squash, I usually do a fair bit down some cubed and a lot already cooked and mashed, for the winter, I have a habit of mixing squashes, so it could turn into soup lol.Also I use Chas’s coconut , is it good to use once it once I awhile or is it good for you thanks
Yes absolutely, you could use any squash. I just find that butternut holds its shape well. Chas is my favourite coconut milk and my go-to for soup-based recipes.