If you’re craving something that feels like a warm hug on a chilly day, this Creamy Coconut Curry Chicken Soup Recipe is going to be your new favorite. Bursting with vibrant flavors from fragrant spices, fresh herbs, and a rich coconut cream base, this soup is both comforting and exciting. Every spoonful delivers tender chicken, cozy warmth from curry spice, and just the right hint of sweetness, making it perfect for a family dinner or impressing guests with little effort. Trust me, once you try this soup, it will quickly become a staple in your recipe rotation.

Ingredients You’ll Need

The image shows four white enamel pots with light brown inside, placed on a white marbled surface, each pot containing diced orange and red vegetables. In the first pot, the vegetables with a wooden spoon on the right appear cooked and slightly softened. The second pot adds four piles of light green, pale yellow, white, and finely chopped red ingredients on top of the cooked vegetables, arranged in a cluster near the center. The third pot shows a mixture of the previous ingredients combined with added dry spices in black, brown, and beige scattered on top. The fourth pot shows a liquid being poured from a clear glass jug into the mixture, making the vegetables look more liquid-soaked and cooked while the wooden spoon stays on the right side. Photo taken with an iphone --ar 4:5 --v 7

Getting this soup right starts with simple but essential ingredients that build layers of taste, texture, and color. These fresh vegetables, warming spices, and creamy coconut blend harmoniously to create a soup that’s deeply satisfying and beautifully balanced.

Vegetable or olive oil: For sautéing the aromatics to golden perfection, building the soup’s flavorful base.
Yellow onion (1 cup, finely diced): Adds a sweet and mellow depth when cooked down slowly with the vegetables.
Red pepper (1 cup, finely diced): Offers a subtle sweetness and a pop of color that brightens the soup.
Butternut squash (1½ cups, ¼ inch dice): Brings a creamy texture and natural sweetness that complements the spices beautifully.
Garlic (3 cloves, finely grated): Infuses the soup with that unmistakable punch of savory richness.
Freshly grated ginger (1 tablespoon): Adds a zesty warmth that lifts the other spices and enhances the curry flavor.
Finely diced lemongrass (1 tablespoon): Introduces a bright, citrusy note that makes the soup feel fresh and vibrant.
Red chilli (serrano, finely chopped): For a gentle heat that balances the creamy texture perfectly.
Ground cumin (2 teaspoons): Earthy and warm, it forms the backbone of the curry spice profile.
Ground coriander (1 teaspoon): Adds a subtle lemony aspect that pairs well with cumin and ginger.
Ground turmeric (½ teaspoon): Not only beautiful in color but adds a gentle, slightly bitter earthiness.
Onion powder (½ teaspoon): Boosts the onion flavor for extra savoriness.
Red pepper flakes (½ teaspoon): Adds layers of heat without overpowering the soup.
Ground fenugreek (¼ teaspoon): Infuses a unique, mildly sweet aroma common in curry dishes.
Kosher salt (¾ teaspoon): Enhances all flavors evenly and balances the spices.
Black pepper (¼ teaspoon): Gives a mild peppery kick to every bite.
Dried red lentils (¼ cup): Thickens the soup and brings a satisfying, slightly nutty texture.
Chicken stock (5 cups): The warm, savory liquid that carries all the ingredients together.
Skinless, boneless chicken thighs (¾ pound): Tender and juicy, providing rich protein and heartiness.
Green beans (4 ounces, chopped): Adds a fresh crunch and vibrant green color.
Coconut cream (¼ cup): The secret to the soup’s luscious, creamy texture and tropical richness.
Fresh lemon juice (1 tablespoon): Brightens the flavors and adds a pleasant zing.
Honey (1 teaspoon): Balances the spices with gentle sweetness.
Fresh coriander/cilantro (¼ cup, chopped): The herbaceous finishing touch that makes the soup come alive.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Coconut Curry Chicken Soup Recipe

Step 1: Sauté the Veggies

Start by heating oil in a large pan or Dutch oven over medium-high heat. Add the finely diced onion, butternut squash, and red pepper. Cook for 5 to 7 minutes until the onions turn translucent and the squash starts to soften. This step is crucial for building the sweet and aromatic foundation of your soup.

Step 2: Add Aromatics

Stir in the freshly grated ginger, minced garlic, diced lemongrass, and chopped red chili. Cook for another 1 to 2 minutes, allowing their flavors to awaken and mingle. If things get too dry, splash a little water to keep everything from sticking. This mix is where your soup begins to take on that unforgettable flavor.

Step 3: Temper the Spices

Sprinkle in all the spices—cumin, coriander, turmeric, onion powder, red pepper flakes, and fenugreek. Stir constantly to toast the spices for about a minute. Then add the dried red lentils and toast for an additional 1 to 2 minutes, which releases their nutty aroma and adds depth to the final dish.

Step 4: Boil

Pour in the rich chicken stock and bring everything to a rolling boil. This broth will marry all the wonderful ingredients into a cohesive, flavorful soup.

Step 5: Simmer the Chicken

Add the skinless, boneless chicken thighs whole into the pot. Reduce the heat and let the soup simmer gently for 20 minutes. This slow cooking method infuses the chicken with all the curry flavors while keeping it tender. After simmering, remove the thighs, dice them into ½ inch pieces, and set aside.

Step 6: Blend for Creaminess

Carefully transfer half the soup into a blender, then add the coconut cream, fresh lemon juice, and honey. Blend until silky-smooth, which transforms the soup’s texture. Pour the blended mixture back into the pot, add the chopped chicken and green beans, and let it simmer for an additional 5 minutes until the beans are tender and the soup is perfectly creamy.

Step 7: Final Touches and Serve

Just before serving, stir in the chopped fresh coriander/cilantro, which adds freshness and a pop of green that’s irresistible. Serve hot with some warm naan for a meal that feels like pure comfort and luxury in a bowl!

How to Serve Creamy Coconut Curry Chicken Soup Recipe

Garnishes

A sprinkle of extra fresh coriander or finely chopped green onions adds a lovely brightness and texture contrast. For those who like a bit more heat, a few slices of fresh red chili on top will wake up the flavors even more. A wedge of lime on the side is also perfect for an extra citrus punch.

Side Dishes

Warm, fluffy naan or crusty bread is a natural partner, perfect for dipping and soaking up every drop of the luscious soup. For something lighter, serve a crisp, refreshing cucumber salad or a simple green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

Try serving the soup in colorful bowls topped with a swirl of coconut cream and a sprinkle of toasted coconut flakes for a fancy twist. You can also garnish with toasted cashews for added crunch or scatter fresh herbs like Thai basil for an unexpected herbal note. These little touches make serving this soup feel extra special.

Make Ahead and Storage

Storing Leftovers

This Creamy Coconut Curry Chicken Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making it a perfect next-day treat. Just give it a good stir before reheating.

Freezing

Freeze leftover soup in portion-sized containers for up to 3 months. Keep in mind that coconut cream can sometimes separate when frozen, but a quick stir or gentle reheat will bring it back to creamy perfection. Avoid freezing with fresh herbs; add them fresh when serving after reheating.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If it’s too thick, add a splash of chicken stock or water to loosen it up. Avoid boiling once reheated to keep the chicken tender and flavors balanced.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, but keep in mind it tends to cook faster and can dry out more easily. Add it later in the simmering process and watch closely to keep it juicy.

Is this soup spicy?

The soup has a gentle heat from the red chili and red pepper flakes, but it’s very adjustable. You can reduce or omit the chili for a milder version or add extra if you like more kick.

Can I make this soup vegetarian?

Yes, you can substitute the chicken stock with vegetable stock and leave out the chicken. Adding extra lentils or tofu will make it hearty and satisfying while keeping that amazing coconut curry flavor.

What’s the difference between coconut cream and coconut milk?

Coconut cream is thicker and richer than coconut milk, which gives the soup its luscious creamy texture. If you use coconut milk, the soup will be lighter but still delicious.

Can I prepare any steps in advance?

You can chop the veggies, grate the ginger and garlic, and even measure the spices ahead to save time on cooking day. The soup itself is best enjoyed fresh but does hold up well after refrigeration.

Final Thoughts

This Creamy Coconut Curry Chicken Soup Recipe is one of those dishes that brings joy with every spoonful – rich, fragrant, and utterly comforting. Whether you’re feeding a crowd or craving a soul-soothing meal, it delivers flavors that feel both exotic and homey at once. I can’t wait for you to experience how easy it is to make and how quickly it becomes a favorite. So roll up your sleeves, grab your ingredients, and dive into this bowl of happiness!