Coconut Curry Chicken Soup

Coconut Curry Chicken Soup is a hearty one pot meal with chicken, vegetables and chickpeas in flavorful, spicy broth. It’s endlessly customizable and warms you up from inside out.

We also love this Thai chicken butternut squash soup and Instant Pot Thai chicken soup.

I made this coconut curry chicken soup for my son, Adam, when he had a cold, and after one bowl he felt noticeably better. Thanks to the ginger, turmeric, curry powder, and hot broth, this soup recipe is perfect for when someone is under the weather or for chilly days.

It’s my personal delicious creation of yellow chicken curry and chicken noodle soup, plus it’s highly customizable. You can literally dump in whatever you have on hand, and the creamy coconut milk with spices ties everything together!

Ingredients for Coconut Curry Chicken Soup

Here’s a rundown of everything that went into our pot of coconut chicken soup.

• Chicken thighs or drumsticks: I used 12 skinless, bone-in drumsticks, but thighs work just as well. You can also swap in rotisserie chicken or change up the protein, see variations below.
• Cold water: As the chicken simmers, the water takes in all the juices, creating a rich, aromatic broth. The rule is always to use cold water for clear, smooth broth.
• Ginger and garlic: Both add a spicy kick and lots of aromas. It’s best to use fresh or previously frozen for maximum flavor.
• Coconut milk: Full fat coconut milk is extra rich, light coconut milk is a lighter option with still great flavor.
• Rice: Adds a hearty texture. I recommend a wild rice blend or brown rice, but any rice works.
• Potatoes: You can use any potatoes like Yukon gold, red, yellow or russet potatoes.
• Chickpeas: They boost the plant-based protein, add texture, and make the soup more filling and nutritious. Be sure to drain and rinse them before adding.
• Seasoning: Curry powder, turmeric, salt, and pepper. Use fresh and fragrant ones.
• Cilantro: It’s one of my favorites so I garnished with fresh cilantro. If you don’t like it, you can swap it with parsley or green onions for a different fresh touch.

How to Make Coconut Curry Chicken Soup

We’re using fresh ingredients, so there’s some chopping involved, but it’s an easy recipe that only requires one pot.

1. Simmer the chicken: Put the chicken and water in a large pot. Cover, boil, then lower the heat and simmer for 30 minutes. Keep the lid slightly open and skim off any foam or bits as needed.
2. Combine aromatics and spices: Mix in ginger, garlic, coconut milk, curry powder, and turmeric, then stir and bring to a boil.
3. Cook the rice and veggies: Add rice, potatoes, chickpeas, salt, and pepper. Stir, boil, then cover and simmer for about 30 minutes until the rice is done, stirring occasionally if needed.
4. Add cilantro: Dish out the soup while it’s hot and top with fresh cilantro, or I like to also add some to the pot as well.

Variations

• Vegetarian: Swap the chicken for a plant-based protein like tofu, tempeh or extra chickpeas.
• Rotisserie chicken: Because it’s already cooked, you can simmer it in low sodium chicken broth for less time. You can also use shredded or cubed cooked chicken.
• Change the protein: Try turkey, beef, or pork for a different flavor, or even shrimp for something lighter.
• Use noodles: Instead of rice. Noodles cook faster, so add the potatoes and chickpeas first, then stir in the noodles near the end to prevent them from getting too soft. Egg noodles, rice noodles, or ramen noodles hold up well without becoming mushy.
• Any rice: I personally like brown or wild rice because they’re packed with nutrients, but white rice, jasmine rice, coconut rice, or basmati rice work great too. You can also use quinoa.
• Other vegetables: Chop up some carrots, bell peppers, spinach, kale, zucchini, or sweet potatoes.

Serving Ideas

If you’re feeling under the weather, a bowl of coconut curry chicken soup is all you need, it’s packed with nutrition and healing power.

It’s also perfect with crusty cottage cheese biscuits or Greek yogurt biscuits for dipping or a simple avocado salad to complement the curry flavors.

How to Store and Reheat

Store: Seal leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm gently on low heat with the lid on.

Freeze: Transfer soup to an airtight container, leave space for expansion, and freeze for up to 3 months.

FAQs

More Creamy Soup Recipes to Try

• Marry me chicken soup
• Chicken lentil soup
• Healthy chicken pot pie soup
• Lemon chicken orzo soup