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Coconut Chicken Curry Soup

This recipe for Coconut Chicken Curry Soup is a fast and easy soup recipe that is full of flavor.

bowl of coconut chicken curry

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Easy Coconut Chicken Curry Soup

Coconut Chicken Curry Soup is a great recipe if you are short on time, but still want to enjoy a delicious dinner. Go ahead and use up that leftover rice, too! There won’t be any disappointments here!

Coconut Chicken Curry Soup Ingredients

This Coconut Chicken Curry Soup recipe is a great recipe with simple to find ingredients, many of which you may already have on hand in your fridge, freezer, or pantry!

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Ingredient Substitutes in this Recipe

Typically I don’t recommend making a bunch of substitutions when preparing a new recipe.

When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.

However, if you do have to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t a building effect of multiple poor substitutions.

If you want to make this recipe for Coconut Chicken Curry Soup more filling, I would add some of the suggested vegetables that are listed in the “how to make a meatless coconut curry recipe” section below in this article.

Adding in a lot of vegetables will probably require you to increase the liquid and seasoning amounts. Experiment at your own risk! And please let me know about any changes you make and what you think.

Can You Use Coconut Cream for Chicken Curry?

I have not tested this recipe using coconut cream, and I wouldn’t recommend it. Coconut Cream is a lot sweeter than regular canned coconut milk. If you do not have canned coconut milk, a better substitute would be coconut milk from the dairy aisle. Look for a full fat option if available.

What Can I Substitute for Chicken in this Chicken Curry Recipe?

Sautéed shrimp would be a great substitute for the chicken in this curry recipe. I have not tried this with beef or pork. If you do make this substitution, let me know what you think.

How To Make a Meatless Coconut Curry Recipe

If you prefer to keep things meatless, first I would swap the chicken broth for your favorite vegetable broth.

In place of the chicken, use equal amounts of additional vegetables and/or cubed tofu. I think good vegetable choices are snap peas, cauliflower florets, mushrooms, carrots, and spinach.

For the harder vegetables like cauliflower and carrots, you’ll want to make sure that you simmer until they’re tender. For the snap peas and mushrooms, sautéing them would be a good cooking method.

As for the spinach or tofu, it can be stirred straight into the soup at the end and cooked just until heated through (and spinach should be wilted).

How to Make Coconut Chicken Curry

First, you’ll season the chicken with salt and pepper and brown it in olive oil.

Next, you’ll sauté the onions, bell pepper, and garlic. Combine the chicken, onions, garlic, broth, coconut milk, curry powder, and jalapeño in a pot and bring to a simmer.

Stir in the the green onion, cilantro, and lime juice. You can season to taste after all of the ingredients have simmered for a minute. Serve the soup over rice in a bowl and garnish with cilantro and toasted coconut.

The above is simply a quick summary of the recipe. Check out the printable recipe card at the bottom of this post for all the detailed instructions.

toasted coconut in a white bowl

Click HERE to save this recipe for Coconut Chicken Curry Soup to Pinterest!

How to Toast Coconut for Coconut Chicken Curry

If you want to add extra coconut as a garnish, toasted coconut is delicious! Head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!

Make Ahead Tips for Coconut Chicken Curry

Making this recipe for Coconut Chicken Curry can be even easier with a few time saving tips!

Cook chicken ahead of time and store it in the freezer in the amounts required for this recipe. When you want to make this soup, just grab a container of the chicken and you’re ready to go!

Pre-cut the peppers. When I’m feeling really organized after a shopping trip, I like to prep some of the ingredients I know I’ll be using throughout the week.

This is easy to do while watching a favorite tv program or listening to an audio book. Then, I’ll store the ingredients in containers in the fridge and they’re ready to go when I prepare the recipe.

This also makes it way less likely that I am to skip cooking at home and waste ingredients that I’ve purchased.

Toast the coconut ahead of time. You can make a large batch of toasted coconut and store it in the pantry so it is ready to use whenever you need it for a recipe. Check out my How to Toast Coconut instructions for all the details on preparing and storing toasted coconut!

Reader Reviews for this Coconut Chicken Curry

“Making this for the second time. So yummy, and great in the crockpot!”

Thank you, I made it last week and it was fantastic. I actually partially cooked the rice then added it to the soup to let it finish cooking and it thickened up the sauce nicely. My 16 year old son and husband loved it and had two bowl’s each, it was gone immediately. I am making it again this week and will double the recipe.

“OH…major YUM!!!!! Found the recipe this morning, bought the missing ingredients this afternoon and cooked it for dinner tonight. It was absolutely delicious!!!!! Better than my favorite Thai restaurants version of this. Thank you for this, it is a keeper and my family loved it – even the “not too spicy” loving daughter.”

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Coconut Chicken Curry Soup

Coconut Chicken Curry Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe for Coconut Chicken Curry Soup is a fast and easy soup recipe that is full of flavor.

Ingredients

  • Olive Oil
  • 3 chicken breasts, cut into bite-sized chunks
  • 1/2 of a medium yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 2 teaspoons minced garlic.
  • 2 1/2 cups chicken broth
  • 14 ounces unsweetened coconut milk
  • 1 1/2 teaspoon curry powder
  • 1 jalapeño, seeded, minced
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro, plus extra for garnish
  • 1/2 cup toasted coconut
  • 2 cups freshly cooked jasmine rice

Instructions

  1. Heat the olive oil in a medium-sized soup pot over medium-high heat.
  2. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside.
  3. Sauté the onion and bell pepper, adding more oil if necessary, until tender. Add the garlic and sauté one minute more.
  4. Return the chicken to the pot with the onions. Add chicken broth, coconut milk, curry powder, and jalapeño. Bring to a simmer over medium heat.
  5. Add bell pepper, green onion, and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.
  6. Spoon rice into 4 bowls and top with a ladle or two of soup.
  7. Garnish with additional cilantro and a sprinkling of toasted coconut. Serve.

Notes

Make Ahead Tips for Coconut Chicken Curry

Making this recipe for Coconut Chicken Curry can be even easier with a few time saving tips!

Cook chicken ahead of time and store it in the freezer in the amounts required for this recipe. When you want to make this soup, just grab a container of the chicken and you’re ready to go!

Pre-cut the peppers. When I’m feeling really organized after a shopping trip, I like to prep some of the ingredients I know I’ll be using throughout the week.

Toast the coconut ahead of time. You can make a large batch of toasted coconut and store it in the pantry so it is ready to use whenever you need it for a recipe. Check out my How to Toast Coconut instructions for all the details on preparing and storing toasted coconut!

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 243Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 623mgCarbohydrates 34gFiber 3gSugar 7gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Amber

Tuesday 19th of June 2012

I made this last week and served it over brown rice. It was pretty good, but I regretted not adding more vegetables. I'll definitely make this soup again, but next time I'll add some stirfry vegetables, garlic, and ginger to kick it up a notch.

Aimee

Monday 17th of October 2011

Thank you, I made it last week and it was fantastic. I actually partially cooked the rice then added it to the soup to let it finish cooking and it thickened up the sauce nicely. My 16 year old son and husband loved it and had two bowl's each, it was gone immediately. I am making it again this week and will double the recipe.

Tracy

Friday 2nd of September 2011

Sounds lovely! Wonderful fall recipe, too!

The Lucky Wife

Tuesday 15th of February 2011

Thanks for this great recipe! I have linked to it in a post with our (The Chef and I) top picks from the Soup-a-Palooza and we can’t wait to try it. I’d like to invite you to participate in our Foodie Friday event. Thanks again!

wgfoodie

Tuesday 18th of January 2011

Another lovely recipe. I am craving a bowl right now... :)