Skip to Content

Coconut Chicken Curry Soup

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

It 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!

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!

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.


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


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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

Raspberry Rhubarb Buckle
Raspberry Goodness
Canning Salsa
Adventures in Canning


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.


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.


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!


Tuesday 18th of January 2011

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