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Coconut Curry Chicken Soup: A Creamy Comfort Bowl for Busy Nights

Coconut Curry Chicken Soup in a cozy kitchen setting
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This Coconut Curry Chicken Soup is warm, creamy, and bursting with bold flavors—a perfect comforting bowl for chilly evenings!

Ingredients

Scale
  • 1 pound chicken breast, diced into bite-sized pieces
  • 1 can coconut milk (14 oz, full fat for creaminess)
  • 2 cups chicken broth (low sodium preferred)
  • 1 tablespoon curry powder (choose your favorite blend)
  • 1 onion, chopped (yellow or white)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated or finely minced
  • 1 red bell pepper, diced
  • 1 cup carrots, sliced thinly
  • 1 cup snap peas, trimmed
  • 2 tablespoons olive oil (or any neutral oil)
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions

1. Dice the chicken breasts into bite-sized pieces. Chop the onion and red bell pepper, slice the carrots into thin rounds, trim the snap peas, mince the garlic, and grate the ginger.

2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 4–5 minutes. Add the minced garlic and grated ginger and sauté for another 1–2 minutes, stirring constantly.

3. Add the diced chicken to the pot and stir to coat with the onion, garlic, and ginger mixture. Sprinkle the curry powder evenly over the chicken and stir well. Cook for about 3–4 minutes until the chicken starts to turn white but is not fully cooked.

4. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer, then add the diced red bell pepper and sliced carrots. Let the soup simmer for 10–12 minutes.

5. Add the snap peas during the last 3 minutes of cooking to keep their crunch and bright color. Season the soup with salt and pepper to taste. Stir and remove from heat.

6. Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with a wedge of lime on the side.

Notes

Use full-fat coconut milk for the creamiest texture without needing cream.

Add snap peas at the end to maintain their crunch and color.

Substitute chicken thighs for a juicier alternative or use vegetable broth for a lighter version.

Store soup in the refrigerator for 3–4 days or freeze for up to 2 months.

Lime wedges brighten and balance the rich curry flavor perfectly.

Find it online: https://cookingwithramsay.com/coconut-curry-chicken-soup/