Coconut Curry Chicken and Lentil Soup

Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 14 cups
Author Craving Something Healthy


  • 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


  1. 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. 

  2. Heat the olive oil in a stock pot over medium high heat.

  3. Add the carrots, onion, jalapeño peppers, mushrooms, garlic and ginger, and sauté for about 10 minutes, or until the vegetables are tender.

  4. Add the curry paste, turmeric and curry powder to the vegetables, and sauté for about 2 more minutes.

  5. 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.

  6. 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.

  7. 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.