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Hello! Today I am sharing my Creamy Coconut Curry Chicken Soup with you! The soup gets its creaminess from pureed veggies and coconut milk and the curry powder packs a good punch in the flavor department. I love this recipe because it comes together pretty quickly and it’s nice and healthy. It’s even easier if you have an immersion blender because you barely have any clean up after. BIG PLUS! I hate doing dishes. That’s why I made Nick promise that if I cook, he cleans. He’s kept his promise so far!
I think you could make this soup vegetarian/vegan by subbing the chicken broth with veggie broth and the chicken with your choice of beans or maybe even baked tofu chunks. That would probably be pretty good!
How do we make delicious Creamy Coconut Curry Chicken Soup?
First, we chop up our veggies. Onions, carrots, cauliflower, and garlic. You can chop them roughly since we’ll be blending them up later on. You can even leave the garlic cloves whole if you want. Sauté the veggies with curry powder, salt & pepper, and a dash of cayenne. Adding the spices while the veggies are sautéing helps bloom the flavors of the spices.
Now, I am NOT an expert on curry powder. I know there are lots of different kinds. I guess just use your favorite? I have made this with a yellow curry powder that I found at the grocery store and with a Jamaican curry powder. Both were delicious and I have no idea what the difference is. As long as you like the flavor of your curry powder, you should be good!
After sautéing our veggies for about 10 min or until they are softened a bit, add your chicken broth & chicken breasts, bring to a boil, then cover and lower to a simmer until chicken is cooked through. Cooking the chicken in this delicious veggie curry broth makes it extra yummy and infused with good flaves. When the chicken is done, take it out and set aside until it’s cool enough to handle. I use two forks to pull my chicken into bite-size… flakes? Strings? “Pieces” I guess would be the right word. Shouldn’t there be a name for pulled meat pieces? Anyway. Keep your chicken set aside for now.
There are two (and a half) ways to do the next part depending on what kitchen tech you have. If you’re going to use a blender, you’ll need a mesh strainer and a 1-quart glass measuring cup or bowl to strain the liquid into. It would definitely help to have an extra pair of hands here too but you’re probably an amazing boss b*tch and can do it yourself. Strain the soup into your glass measuring cup, transferring the solids from the strainer into your blender. Blend your delicious curried veggies until they are a nice puree, then add back to the soup pot along with the strained soup liquid.
INSTEAD of this, you COULD take your glass measuring cup, scoop up some of the soup, and just blend that much. Your soup might not be that thick but you’ll have yummy veggie chunks. Totally up to you.
The other way is if you have an immersion blender. You can just pop that baby into your soup and go to town. No straining, no blender mess, no extra measuring cup to clean. Love that! Most of them are under $40! Check out these ones below if you’re thinking about getting one.
Once your soup is blended to your liking, return the pulled chicken to the soup, adding the coconut milk and frozen peas. Simmer for 10-15 min to bring everything up to temp and get all those flavors snuggled up together. Taste it & make sure it’s salty enough!
A note about coconut milk! I recommend using full fat. It just tastes better. And make sure it’s unsweetened! That would be an odd surprise if you accidentally used sweetened coconut milk. Maybe kinda good though?
Okay you are done!! I like to serve my Creamy Coconut Curry Chicken Soup with a sprinkling of cilantro and a squeeze of lime. Sometimes a squirt of sriracha too. Let me know how you like it!!Print
Flavorful curry, tender pulled chicken, creamy coconut milk, and pureed veggies make this Creamy Coconut Curry Chicken Soup cozy and filling!
Adapted from The Silver Palate Cookbook
- olive/avocado oil
- 1 onion, chopped
- 2 carrots, peeled & chopped
- 1 head cauliflower, chopped into bite-size pieces
- 2 tablespoons yellow curry powder
- dash of cayenne pepper
- 3 cloves garlic
- 4 cups chicken broth, plus more if desired
- ~1 lb chicken breast
- 1 15–ounce can unsweetened full fat coconut milk
- 16 ounces frozen peas
- salt & pepper
- cilantro & lime, optional
- In a large pot, heat oil on medium-high heat until it shimmers. Sauté the onions, carrots, cauliflower, garlic cloves, curry powder, and dash of cayenne until onions are translucent, 8-10 minutes minutes. Season with salt & pepper to taste.
- Add chicken broth and chicken breast. Bring to a boil, cover, and reduce heat to low. Simmer for 20–25 minutes.
- When chicken is cooked, take it out to cool, then pull into bite-size pieces. Set aside for now.
- Pour the soup through a wire mesh strainer into a quart glass measuring cup. Transfer the solids into a blender and puree. Add puree and reserved soup liquid back into pot. If you’d like the soup to be more liquidy, add extra chicken broth. Alternatively, use an immersion blender to blend it up in the pot.
- Add pulled chicken back into soup. Then add the coconut milk and frozen peas. Simmer for 10-15 more minutes to bring peas and chicken to temp & allow flavors to develop. Salt & pepper to taste. Garnish with cilantro & a squeeze of lime if desired.
- The equipment section above contains affiliate links to products that could help you make this recipe!
- You could make this recipe vegan/vegetarian by subbing the chicken broth with veggie broth and the chicken for beans or tofu. Baked tofu chunks would be good!
Keywords: curry, chicken, soup, coconut, cauliflower