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SideChef
Recipes
Dairy-Free
Chicken Coconut Curry Soup

13 INGREDIENTS • 7 STEPS • 20MINS

Chicken Coconut Curry Soup

Recipe

4.7

3 ratings
This incredibly flavourful soup is filling, and nourishing and it's guaranteed to become a regular in your home! It is paleo-friendly, gluten-free, and dairy-free.
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This incredibly flavourful soup is filling, and nourishing and it's guaranteed to become a regular in your home! It is paleo-friendly, gluten-free, and dairy-free.
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

20MINS

Total Time

$3.01

Cost Per Serving

Ingredients

Servings
6
us / metric
Onion
1
Small Onion, chopped
Olive Oil
1/3 cup
Olive Oil, divided
Garlic
1 clove
Garlic, chopped
up to 2 cloves
Curry Powder
2 Tbsp
Curry Powder
I used organic curry powder, up to 3 Tbsp
Ground Cumin
2 tsp
Ground Cumin
Cauliflower
1 head
Cauliflower, chopped
Butternut Squash
1
Medium Butternut Squash, cubed
2 small squash
Vegetable Stock
4 cups
Vegetable Stock
or Chicken Stock
Chicken Breast
2
Chicken Breasts, cubed
I used organic chicken breasts
Diced Tomatoes
1 can
(796 mL)
Diced Tomatoes
Full-Fat Coconut Milk
1 can
Full-Fat Coconut Milk
up to 2 cans
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
445
Fat
17.3 g
Protein
15.9 g
Carbs
59.3 g
Love This Recipe?
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Chicken Coconut Curry Soup
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Yields 6-8 servings.

Store in the fridge for up to 5 days or in the freezer for a few months. If stored in glass, only fill the jar 3/4 full to allow for expansion when it freezes otherwise the jar will crack.

Coconut milk: I used 2 cans but for the second can, I do not use the liquid, only the cream. If you wish to make this more of stew consistency, only add cream from both cans, no liquid.

Vegan option: Omit the chicken and replace it with chickpeas and use veggie stock.

Cooking Instructions

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step 1
In a large soup pot, add Olive Oil (1/3 cup) and heat to medium. Add Onion (1) and Garlic (1 clove) and saute for a few minutes.
step 2
Next, add Curry Powder (2 Tbsp), Ground Black Pepper (to taste), Ground Cumin (2 tsp), and Sea Salt (to taste). I suggest adding half the spices and the remaining when you add all the liquids so you can add them to your liking.
step 3
Add a splash of Vegetable Stock (4 cups), if the onions are getting dry. Next, add Butternut Squash (1) and Cauliflower (1 head) along with all the stock. Mix together and bring to a soft boil, then reduce to a simmer to cook the ingredients for 5-8 minutes.
step 4
Meanwhile, heat a saucepan on medium with olive oil and saute Chicken Breasts (2) until cooked through. Set aside.
step 5
Add Diced Tomatoes (1 can) to soup, stir to combine. If you want a thicker soup just reduce it down a little by continuing to cook it.
step 6
Add chicken and finally, add Full-Fat Coconut Milk (1 can) and cream. Stir till fully combined on medium heat. Do not boil once the coconut cream has been added.
step 7
Enjoy right away or allow it to cool completely.
step 7 Enjoy right away or allow it to cool completely.

Tags

Dairy-Free
Lunch
Chicken
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Indian
Quick & Easy
Vegetables
Soups & Stews
Thai
Winter
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