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Coconut Curry Chicken and Lentil Soup|Craving Something Healthy

Coconut Curry Chicken and Lentil Soup

Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 14 cups


  • 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 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.