This Coconut Curry soup has every flavor you could dream of in every single bite. It warms me up from head to toe, and I can’t stop eating it!
I’ve been on a major soup kick the past few weeks, thanks to my Soups and Stews Pinterest Board, and a touch of cool weather here in the desert. Nothing at all like what those of you who live in the rest of the country have been experiencing, but cool enough to call for something warm and comforting for dinner. I’ve seen lots of recipes lately for soups with coconut, curry and tumeric, so I decided to experiment. And guys, I’m really liking the results.
Soup is one of the most satisfying foods to cook, because no matter how good of a cook you think you are, you really can’t go wrong with it. Just start with a carton of stock, and start adding anything you like. The more you add, the better it gets, and the less you have to cook the rest of the week, because a big pot can last for up to a week.
When I was testing this coconut curry soup recipe, I literally kept adding things to the pot. I was going for color, texture, and lots of flavor, as well as healthy, of course. I’m pretty sure I hit it all with shredded chicken and lentils for lots of protein, a good variety of vegetables for texture and bright colors, and an amazing mix of flavors from the coconut milk and spices. This is one of those recipes you can so easily make your own by substituting the vegetables you prefer, and adding more or less heat and spice to your taste. You can also make it vegetarian or vegan by swapping out the chicken stock for vegetable stock and tossing in some tofu instead of shredded chicken.
I think coconut milk is my new favorite ingredient. I used a light coconut milk here, but a can of the full-fat stuff would kick this right up to a thick and creamy coconut curry soup. And sometimes you just need a little thick and creamy in your life, right?
This soup does have a long ingredient list, but don’t let that stop you from trying it! It makes A TON, and you’ll have leftovers for a nice, long time.
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 pound carrots sliced into thin rounds
- 1 medium onion diced
- 2 jalapeño peppers minced
- 4 ounces white or crimini mushrooms sliced
- 2 cloves garlic
- 2 tablespoons ginger minced
- 2 tablespoons green curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 8 cups chicken stock reduced sodium
- 3/4 cup lentils
- 1 15 ounce can light or regular coconut milk
- 1 cup bok choy chopped
- 1 teaspoon salt or more to taste
- 1/4 teaspoon fresh ground pepper
- 1/2 cup cilantro lightly packed
- 1 bunch green onion chopped
- 1/4 cup thai basil (or regular Italian basil) lightly packed
Place the chicken breasts in a stock pot, cover with water and poach for about 30 minutes or until the chicken is cooked through. Drain the water, remove the chicken, let cool, and shred with 2 forks. Set the chicken aside.
Heat the olive oil in a stock pot over medium high heat.
Add the carrots, onion, jalapeño peppers, mushrooms, garlic and ginger, and sauté for about 10 minutes, or until the vegetables are tender.
Add the curry paste, turmeric and curry powder to the vegetables, and sauté for about 2 more minutes.
Add the chicken stock and bring the soup to a boil. Reduce the heat to medium low, and add the lentils. Cover and let the soup simmer for about 30 minutes or until the lentils are tender.
Add the coconut milk, and increase the heat to medium-high to bring the soup to a boil. Add the bok choy and reduce the heat again to a simmer.
Add salt, pepper, cilantro, green onions and basil. Taste the soup and adjust any seasonings before serving. Add extra salt, curry powder or turmeric as desired.
Do you make lots of soup in the winter? What’s your favorite? If you try this one, let me know how you like it! Tag me on Instagram @CravingSomethingHealthy or #CraveSomethingHealthy.