Coconut Curry Chicken Soup Recipe

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This coconut curry chicken soup recipe has lean meat, fresh vegetables, and a creamy spicy broth. This soup has unbelievable flavor from fresh lime juice, Thai curry paste, and sweet coconut. This Thai coconut curry chicken soup easy to meal prep, batch cook, or make ahead. 

One of the best easy cozy recipes for cold nights. Add your favorite vegetables in, and enjoy this tasty soup any night of the week.

I love a quick and easy weeknight meal, and this Coconut Chicken Curry Soup is a great weeknight go-to.  Not only is it low in carbohydrates, but totally delicious also.  Made with tender chicken breast, vegetables, and an creamy coconut milk broth.

This Coconut Chicken Curry Soup Recipe is:

• Warming
• Hearty
• Loaded with Flavor
• Spicy
• Creamy
• Keto & Low Carb
• Paleo and Whole30 Approved

Meal Prep Chicken Curry For the Win!

This easy chicken curry is the perfect recipe for easy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. There’s a whole section of meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  

Just batch cook this coconut chicken curry soup, divide into individual containers, and place in the fridge or freezer for later!

What’s In This Coconut Curry Chicken Soup Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Onion, Garlic, Red Bell Pepper, Cilantro, Green Onions
• Coconut Oil
• Chicken Breasts – I used white meat chicken breast, however you could also use boneless skinless chicken thighs too.
• Thai Red Curry Paste – is a great flavor booster to soups, stews, and lentil dishes like this one!  You can also use curry powder which has a great taste. You can also use a curry paste if you have some on hand.
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
• Chicken Broth or Chicken Stock
• Fresh Ginger
• Fish Sauce – for a deep salty flavor.
• Coconut Milk: I use unsweetened full-fat can of coconut milk, which I’d definitely recommend over light coconut milk. You could also opt for using canned coconut cream for added richness.
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
• Fresh lime juice

Great Curry Soup Additions

Here are some fantastic vegetable options to add to this soup:

• Snow Peas – for crunch and sweetness.
• Sweet Potatoes
• Bell Peppers
• Cilantro or Thai Basil to top
• ​Thin Rice Noodles make this a great option for lunch
• ​Red Lentils can add texture and added plant protein

How To Make This Recipe

• To a large pot, add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften.
• Add the curry paste, fish sauce, and stir into the vegetables. Add the chicken breast to the pot. Pour chicken stock into the soup and add the carrots, zucchini, bell pepper, and red pepper flakes.
• Bring to a boil, the reduce heat and and cook for 35 minutes until vegetables are tender and chicken has cooked through.
• Stir in the chopped cilantro, and save some to garnish. Add in the coconut milk. Stir well, and serve over cauliflower rice.
• Store leftover soup in an airtight container for up to 3 days.

More Easy Chicken Recipes You’ll Love!

• Instant Pot Whole Chicken and Potatoes Recipe
• Crispy Honey Garlic Chicken Bites Recipe
• Hearty Chicken Noodle Soup with Potatoes Recipe (Gluten Free)
• Turmeric Black Pepper Chicken Recipe
• Tortilla Soup with Rotisserie Chicken

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Coconut Chicken Curry Soup

By: Kelly Jensen

This Coconut Curry Chicken Soup recipe has lean meat, fresh vegetables, and a creamy spicy broth. Keto & Low carb, Whole30 approved.  This recipe easy to meal prep, batch cook, or make ahead – instructions for Instant Pot or stove top below.

5 from 3 votes

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner, Soup

Cuisine American

Servings 6 servings

Calories 310 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 1 onion chopped
• 4 cloves garlic minced
• 2 tablespoons Thai red curry paste
• 1 teaspoon fish sauce
• 2 lbs chicken breasts
• 4 cups chicken stock
• 2 carrots sliced
• 2 zucchini chopped
• 1 bell pepper seeded and chopped
• 1 teaspoon Crushed Red Pepper Flakes optional
• 1 cup chopped cilantro
• 1 13.5 ounce can unsweetened coconut milk

Instructions

 

• To a large pot, add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften.
• Add the curry paste, fish sauce, and stir into the vegetables. Add the chicken breast to the pot. Pour chicken stock into the soup and add the carrots, zucchini, bell pepper, and red pepper flakes.
• Bring to a boil, the reduce heat and and cook for 35 minutes until vegetables are tender and chicken has cooked through.
• Stir in the chopped cilantro, and save some to garnish. Add in the coconut milk. Stir well, and serve over cauliflower rice.
• Store leftover soup in an airtight container for up to 3 days.

Nutrition

Calories: 310kcalCarbohydrates: 14gProtein: 38gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 102mgSodium: 504mgPotassium: 1043mgFiber: 2gSugar: 7gVitamin A: 4987IUVitamin C: 43mgCalcium: 46mgIron: 2mg

Did you make this recipe?Let us know how it was!

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