Go Back
–+ servings
Coconut Curry Chicken and Lentil Soup|Craving Something Healthy
Print Recipe
4.34 from 9 votes

Coconut Curry Chicken and Lentil Soup

A flavorful Thai-inspired chicken soup
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Cuisine: Asian
Servings: 8
Calories: 270kcal
Author: Anne Danahy, RD

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 pound carrots sliced into thin rounds
  • 1 medium onion diced
  • 2 jalapeño peppers minced or sliced thin
  • 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
  • ¾ cup lentils
  • 15 ounce light or regular coconut milk
  • 1 cup bok choy chopped
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon fresh ground pepper
  • ½ cup cilantro lightly packed
  • 1 bunch green onion chopped
  • ¼ cup thai basil (or regular Italian basil) lightly packed

Instructions

  • 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 and 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.

Notes

Refrigerate leftovers for up to 3 days or freeze them for up to 3 months.
If desired, use shredded rotisserie chicken as a shortcut.
Nutrition information is with light coconut milk. 

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 23g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 521mg | Potassium: 917mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10656IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 3mg