Skip to Content

Coconut Curry Chicken Soup: Easy Comfort Food Recipe

Sharing is caring!

If you need a hearty dish to warm up with on a cold day, and don’t want to spend all day in the kitchen. Our easy coconut curry chicken soup is for you.

Why You’ll LOVE it! 

Packed with flavor! this is one flavorful soup. Creamy, but with a spicy kick. It’s the perfect thing for cosying up with on a cold day. We think you’ll LOVE the taste!

Super easy to make – really easy recipe, low faff, very little hands on prep needed.

Upgrade it with noodles – make this into a substantial meal and add in a couple of nests of noodles, and let them cook in the soup, so they soak up the spicy flavors.

Coconut Curry Chicken Soup Recipe

Serves – 4

Prep Time – 10 minutes 

Cook Time – 30 minutes

Total Time – 40 minutes

Our Most Popular Alternative – Spicy Moroccan Soup

Image shows coconut chicken curry soup in a bowl topped with chillies next to a spoon and some prawn crackers

Equipment Needed

Coconut Curry Chicken Soup Ingredients

Everything you’ll need to make our delicious spiced curry chicken soup recipe

Image shows the ingredients needed for coconut chicken curry soup including: Chicken, butternut squash, coconut milk, spices, green beans, onions, red pepper, chicken stock cube
  • 1 tbsp olive oil
  • 1 onion – diced
  • 1 red bell pepper – diced
  • 1lb (500g) chicken breast – chopped into bitesized pieces
  • 3 cups (600g) butternut squash cubes – we used frozen
  • 1 cup (100g) green beans – chopped
  • 12oz (350ml) chicken stock – you can swap for chicken broth
  • 14oz (400ml) full fat coconut milk
  • 2 tsp Sri Lankan curry powder – or any other curry powder you prefer
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • pinch salt
  • pinch black pepper

How To make Coconut Curry Chicken Soup 

This is a really easy flavorful coconut curry soup recipe to make

Step One – fry the onions and bell peppers

  • Add the olive oil to a large saucepan over a medium heat. Fry the diced onions and bell peppers for 5 minutes to soften.
  • Then add the curry powder, ground cumin, ground turmeric and garlic powder, mix into the onions and peppers and fry for around a minute.
Image shows a pan with onions and red peppers being mixed next to a bowl of butternut squash, a bowl of chicken and a bowl of green beans

Step Two – add in the chicken

  • Add in the chicken pieces and fry for 5 minutes, until they start to turn white on the outside.
Image shows a pan with onions and red peppers and chicken being mixed next to a bowl of butternut squash and a bowl of green beans

Step Three – add the butternut squash and green beans

  • Add in the frozen butternut squash pieces and chopped green beans.
Image shows a pan with green beans and butternut squash in

Step Four – add the stock and coconut milk

  • The pour in the stock and coconut milk, season with salt and black pepper.
  • Bring the soup to the boil, then simmer with the lid on for 20 minutes.
Image shows a pan on a chopping board with a pan on containing butternut squash sliced, chicken, coconut milk, chicken stock and green beans

Step Five – blend some of the soup

  • Next take out around a third of the soup.
  • Blend until smooth and then pour it back into the pan, stir back into the soup gently.

Step Six – serve the coconut curry chicken soup

  • Serve in bowls garnished with some chopped coriander and an extra sprinkling of chopped red chili peppers if you’ve any to hand.

Get all our delicious chicken breast recipes here

Image shows coconut chicken curry soup in a bowl topped with chillies next to a spoon and some prawn crackers

What To Serve With Curried Chicken Soup 

Curried chicken soup goes with loads of side dishes, try…

  • Prawn crackers or Thai crackers
  • Warmed naan breads, chapatis or yoghurt flatbreads
  • Grilled cheese sandwiches – try our air fryer cheese toastie here.
  • Cook some noodles or rice noodles in the soup towards the end of the cooking time and serve as a noodle soup. It’s also nice with rice cooked into the soup too.
  • Make spiced dumplings
  • Serve scattered with chopped red chili, or a pinch of red pepper flakes, chopped cilantro, maybe a squeeze of lime juice.

Get all our tasty soup recipes here

Recipe Tips And Ingredient Variations

You can mix up the ingredients for this coconut chicken curry soup and add in extras

Try switching the curry powder and spices for your favourite, you can go with an Indian, Chinese or Thai curry paste or powder. For a quick burst of flavor try using a green or Thai red curry paste.

You could try switching the vegetables – try adding in sweet potatoes, snow peas, shredded kale, okra or yam.

Make it vegan – use plant-based chicken and stock. The soup is naturally gluten-free, however as ever – please do double check the ingredients labels on everything you use to make sure they’re suitable for a gluten free diet.

Get Our Delicious Tomato Basil Soup Recipe Here

Love Your Leftovers 

Leftover soup can be stored in an airtight container in the refrigerator for 24 hours. Or in the freezer for up to 3 months.

To reheat, first make sure to defrost thoroughly, and then reheat until the soup is piping hot throughout, and heated properly to a minimum temperature of 170F / 75C. You can reheat in a pan on the stovetop or in the microwave, stir often as it reheats to avoid uneven heating.

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and Meal Ideas  your whole family will LOVE!

Get more delicious meal ideas and easy recipes 

Yield: Serves 4

Coconut Curry Chicken Soup

Image shows coconut chicken curry soup in a bowl topped with chillies next to a spoon and some prawn crackers

A quick and easy curried chicken soup recipe that'll warm you up on a cold day.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion - diced
  • 1 red bell pepper - diced
  • 500g chicken breast - chopped into bitesized pieces
  • 600g butternut squash cubes - we used frozen
  • 100g green beans - chopped
  • 350ml chicken stock
  • 400ml coconut milk
  • 2 tsp Sri Lankan curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • pinch salt
  • pinch black pepper

Instructions

  1. Add the olive oil to a large saucepan over a medium heat.
  2. Fry the diced onions and bell peppers for 5 minutes to soften.
  3. Add the curry powder, cumin, turmeric and garlic powder and fry for 1 minute.

  4. Add in the chicken pieces and fry for 5 minutes, until they start to turn white on the outside.
  5. Add in the frozen butternut squash pieces and chopped green beans.
  6. The pour in the stock and coconut milk, season with salt and black pepper.
  7. Bring the soup to the boil, then simmer with the lid on for 20 minutes.
  8. Next take out around a third of the soup. Blend until smooth and then pour it back into the pan, mix well. *see note below*
  9. Serve in bowls garnished with some chopped coriander if you've any to hand.

Notes

*when blending hot soup be sure to use a food processor that is suitable for use with hot liquids.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 556Total Fat: 30gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 387mgCarbohydrates: 30gFiber: 7gSugar: 8gProtein: 46g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

More Easy Warming Soup Recipes To Make 

Skip to Recipe