Coconut Chicken Curry Soup

This Indian-inspired coconut chicken curry soup is bursting with creamy comfort! Rich coconut milk, savory curry powder, hearty carrots & peas—plus apples & prunes for a surprising burst of sweetness. Learn how to make a curry chicken soup with coconut milk in just 40 minutes.

Developed by Alyssia Sheikh of Mind Over Munch.

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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