Print

Creamy Coconut Curry Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This creamy coconut curry chicken soup is a vibrant and comforting blend of aromatic spices, tender chicken thighs, and fresh vegetables simmered in a rich coconut-infused broth. Featuring butternut squash, red lentils, and green beans, this soup balances warmth and creaminess with a subtle citrus kick from fresh lemon juice and cilantro, perfect for a wholesome and satisfying meal.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons vegetable or olive oil
  • 1 medium yellow onion, finely diced (1 cup)
  • 1 red pepper, finely diced (1 cup)
  • 1 ½ cups butternut squash, ¼ inch dice (200g)
  • 3 cloves garlic, finely grated or minced
  • 1 tablespoon freshly grated ginger (about 2 inch chunk)
  • 1 tablespoon finely diced lemongrass
  • 1 red chili (serrano), finely chopped

Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground fenugreek
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

Legumes and Stock

  • ¼ cup dried red lentils (50g)
  • 5 cups chicken stock (1.25L)

Protein and Additional Vegetables

  • ¾ pound skinless and boneless chicken thighs
  • 4 ounces green beans, chopped into ½ inch pieces (1 cup)

Finishing Ingredients

  • ¼ cup coconut cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • ¼ cup fresh chopped coriander/cilantro

Instructions

  1. Sauté: Heat a large pan or Dutch oven over medium-high heat. Once hot, add the oil followed by the diced onion, butternut squash, and red pepper. Sauté for 5-7 minutes or until the onion becomes translucent and the vegetables soften.
  2. Cook Aromatics: Add the freshly grated ginger, garlic, chopped lemongrass, and finely chopped red chili to the pan. Cook for another 1-2 minutes, stirring frequently. Add a splash of water if the mixture starts to stick or dry out.
  3. Temper Spices: Stir in the ground cumin, coriander, turmeric, onion powder, red pepper flakes, fenugreek, salt, and black pepper. Cook for about 60 seconds to toast the spices and release their aroma. Then add the red lentils and toast them for 1-2 minutes until fragrant.
  4. Boil: Pour in the chicken stock and bring the mixture to a rolling boil over high heat.
  5. Simmer Chicken: Add the whole skinless, boneless chicken thighs to the broth. Reduce heat to a simmer and cook gently for 20 minutes until the chicken is cooked through and tender.
  6. Chop Chicken: Carefully remove the chicken thighs from the soup and place them on a chopping board. Dice into ½ inch pieces and set aside.
  7. Blend Soup: Carefully ladle half of the soup (vegetables and broth) into a blender. Add the coconut cream, fresh lemon juice, and honey. Blend until smooth and creamy.
  8. Combine and Simmer: Pour the blended soup back into the main pot. Add the chopped chicken and green beans. Simmer for another 5 minutes until the beans are tender and the soup is heated evenly.
  9. Serve: Stir in the freshly chopped coriander/cilantro leaves just before serving. Serve hot, ideally with warm naan bread on the side for dipping.

Notes

  • You can substitute chicken thighs with chicken breast, though thighs provide more flavor and tenderness.
  • If you prefer a spicier soup, add extra fresh chili or red pepper flakes.
  • For a vegan version, substitute chicken stock with vegetable stock and omit chicken, adding extra lentils or chickpeas instead.
  • Coconut cream can be found in most grocery stores or online and adds richness; canned coconut milk can be used as a substitute but will be less thick.
  • Leftovers keep well in the fridge for up to 3 days and also freeze nicely.

Find it online: https://bitezly.com/creamy-coconut-curry-chicken-soup-recipe/