Coconut Chicken Curry Soup Recipe

Savor the rich flavors of Coconut Chicken Curry Soup, a comforting blend of tender chicken, creamy coconut milk, and aromatic spices. Perfect for a cozy meal, this soup brings warmth and a touch of exotic flair to your dining table.

Prep Time

Cook Time 40 mins

serving: 1 cup

calories: 201kcal

carbohydrates: 20g

protein: 10g

fat: 9g

cholesterol: 29mg

sodium: 267mg

fiber: 3.5g

sugar: 10g

2 Tbsp butter, (or ghee or oil)

¾ cup onion, chopped

2 carrots, shredded

5 cloves garlic, minced

1 Tbsp flour, (all-purpose or gluten-free)

1½ Tbsp curry powder

1 tsp garam masala

6 cups chicken broth

8 oz chicken breast, cubed (small)

1 apple, peeled & chopped

¾ cup Bite Size Prunes, (or chopped prunes)

⅛ tsp dried thyme

½ tsp salt

⅛ tsp black pepper, to taste

1 cup coconut milk

¾ cup frozen peas

Optional Toppings

chopped cilantro

coconut flakes

In a large pot over medium heat, saute onions and carrots in butter for 4-5 minutes. Add minced garlic, flour, curry powder, and garam masala and cook for another 1-2 minutes.

Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 15 minutes.

While that simmers, heat oil in a separate pan and cook chopped chicken until browned on all sides (7-8 minutes), seasoning to taste with salt.

Add cooked chicken into soup pot along with chopped apple, Bite Size prunes, thyme, salt, and pepper.

Simmer for 15 more minutes. During the last few minutes, stir in the coconut milk and frozen peas.

Yields ~8 cups coconut chicken curry soup.

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