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This Chicken Coconut Curry Soup is absolutely delicious! I find myself making it several times each fall and winter. Sometimes, I include sweet potatoes, and other times I toss in cabbage (similar to another curry recipe I have). No matter how I make it, it always turns out to be a crowd favorite and a satisfying meal all in one bowl.
I stick to simple ingredients that I regularly have on hand, like butternut squash, cauliflower, and onions—just fresh, quality produce.
This soup offers it all…
I’m a huge fan of curries, which is clear from the recipes I’ve shared on Joyous Health. I adore both Indian and Thai curries. We treat ourselves to takeout from a local Thai restaurant at least once a month, and I always order their green curry (though it’s quite different from this recipe). Have you tried the Green Curry from The Joyous Cookbook yet? It’s a blissful experience in a bowl!
There are many types of curries, but this one has a South Asian flair due to the coconut milk. Curries have been part of Asian cuisine for thousands of years and are now enjoyed worldwide. Their origins are fascinating, and you can read more here.
I love using full-fat coconut milk for its rich creaminess. It’s dairy-free and adds unforgettable flavor to the dish. I’m particular about the coconut milk I choose because it significantly impacts the recipe’s outcome.
If you prefer a thicker curry, simply allow the liquid to reduce before adding the coconut milk.
You can also include a grain like brown or basmati rice, or even quinoa if you’d like, but honestly, it doesn’t need it!
Here’s the recipe.
Serves 6-8 *Coconut milk: I use 2 cans, but for the second can, I only use the cream, not the liquid. If you want a stew-like consistency, just use the cream from both cans.
Vegan option: Omit the chicken and substitute with chickpeas, and use vegetable stock.
This soup is very forgiving. Add your spices gradually since their flavors will become more intense and delightful over time, so it’s best to be cautious initially. This soup is also great with a touch of cayenne or dried chili flakes, but I leave those out because I cook for a lovely six-year-old who isn’t keen on spicy foods!
Whether you’re cooking for yourself or a family of six, this recipe is nourishing for the soul and brings pure joy! Everyone will love it.
Enjoy!
This looks delicious! I’m curious, which non-spicy curry powder do you recommend? I also have a six-year-old who’s not into spicy foods right now.
Try Simply Organic or Frontier Organics.
Hi Joyce, can you use any kind of squash? I usually have a good supply of cubed and cooked mashed squash for winter. I tend to mix different squash varieties, which sometimes turns into soup! Also, I use Chas’s coconut milk. Is it okay to use occasionally, or is it good for you?
Yes, absolutely, you can use any squash. I just find that butternut squash holds its shape well. Chas’s coconut milk is my favorite and my go-to for soup recipes.
