Coconut Curry Chicken Soup

Indian Curry Chicken Soup with Coconut Milk

An Indian-inspired coconut chicken curry soup, bursting with creamy comfort! How to make curry chicken soup with coconut milk, curry powder, and veggies—plus apples & prunes for a satisfying hint of sweetness.

Course Dinner, Lunch, Lunch & Dinner, Main Course, Soup

Cuisine American, Indian

Diet Gluten Free, Low Calorie, Low Salt

Keyword chicken curry soup, chicken curry soup with coconut milk, chicken soup, coconut chicken curry soup, coconut curry chicken soup, coconut curry soup, coconut milk soup, coconut soup, curry chicken soup, curry chicken soup with coconut milk, curry powder, curry soup, easy soup, fall soup, garam masala, how to make chicken curry soup, indian curry, indian curry chicken soup

Cook Time 40

Total Time 40

Servings cups

Calories 201

Author Alyssia Sheikh

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-sized 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

Instructions

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-sized 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.

Video

Nutrition