Curried Chicken-Coconut Soup
A flavorful, warming curry chicken soup with coconut milk, fresh herbs, and spices, perfect for cozy meals and those craving vibrant, aromatic flavors.
Ingredients
- 3 cups low-salt chicken broth
- 1 13.5 oz can unsweetened coconut milk ⓘ
- 3/4 cup chopped green onion ⓘ
- 2 1/2 tablespoons curry powder ⓘ
- 1 1/2 tablespoons minced fresh lemongrass or lemon juice to taste ⓘ
- 1 tablespoon minced peeled fresh ginger ⓘ
- 4 large chicken thighs with bone (about 1 1/2 pounds)
- 1 6-oz package baby spinach leaves ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 1/4 cup chopped fresh cilantro ⓘ
Instructions
- Combine chicken broth, coconut milk, green onion, curry powder, lemongrass, and ginger in a pot and bring to a simmer.
- Add chicken thighs and cook until fully cooked, about 15 minutes.
- Add spinach leaves and cook until wilted, about 1 minute.
- Stir in lime juice and season with salt and pepper to taste.
- Just before serving, stir in chopped cilantro.
Tips & Substitutions
For a creamier texture, consider using full-fat coconut milk instead of unsweetened. If you cannot find fresh lemongrass, lemon juice works as a substitute though the flavor will differ slightly. Adjust curry powder to your taste preference; you can also try adding a pinch of cayenne for heat. Fresh ginger is essential, but ground ginger can be used in a pinch—just reduce the amount.
Serving Suggestions
Serve the soup hot, garnished with additional cilantro and lime wedges for a fresh finish. It pairs beautifully with a side of Japanese Cabbage Salad for a light meal or with crusty bread for dipping. For an extra kick, consider serving it alongside spiced roasted vegetables or a refreshing Low Calorie Snack Dip to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of chicken broth or water to achieve your desired consistency. Avoid microwaving as it may alter the texture of the coconut milk.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken-Coconut Soup contains roughly 204 calories, with 7g protein, 22g carbohydrates, and 13g fat. It is an excellent source of vitamin C (99% of the Daily Value), iron (58% of the Daily Value), and potassium (23% of the Daily Value), and a good source of calcium and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use chicken breasts instead of thighs if you prefer a leaner option. Just be sure to adjust the cooking time, as chicken breasts cook faster than thighs. You can also use shredded rotisserie chicken for a quicker version, adding it in towards the end just to heat through.
Is this soup suitable for meal prep?
Absolutely! This Curried Chicken-Coconut Soup holds up well for meal prep. Just store the soup base separately from any garnishes like cilantro or lime juice, which can be added just before serving. This way, the flavors remain fresh, and the soup can be enjoyed throughout the week.
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting chicken broth with vegetable broth and omitting the chicken. Instead, add extra vegetables like chickpeas or tofu for protein. You can also incorporate more seasonal vegetables to enhance the flavor and texture, making it a delicious plant-based dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).