Coconut Chicken Curry Soup

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.
serving: 1 cup
calories: 201kcal
carbohydrates: 20g
protein: 10g
fat: 9g
cholesterol: 29mg
sodium: 267mg
fiber: 3.5g
sugar: 10g
Ingredients
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
Directions
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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.

A good marinade has something sweet, something salty, and something tangy. This one just happens to have something with a little spice as well! To save time, make it the night before your BBQ and serve it up with rice, beans, and your favorite sides.
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