Chicken Coconut Curry Soup

Chicken Coconut Curry Soup

Just imagine a pot of this chicken curry soup simmering on your stovetop and the curry smells filling your kitchen!  Whether you are a curry lover or have never tried a curry dish in your life, give this soup recipe a try.  I promise you will not be disappointed.  When you dish up a bowl, all the colors come to life and the flavors will wow you!    


  • 3 cups rotisserie chicken, cut up or shredded
  • 1 onion, diced
  • 1 red bell pepper, cut into ½” pieces
  • 3 cloves garlic, minced
  • 2 Tbsp coconut oil
  • 1 can full-fat coconut milk
  • 1 cup cherry tomatoes, chopped (or 1 can of drained diced tomatoes)
  • 1 cup of fresh or frozen peas
  • ½ cup shredded carrots, roughly chopped
  • 1-2 cups chicken broth
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp curry paste
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1 small can of diced green chilis
  • 1-2 cups fresh or frozen spinach (or kale)
  • ¼ cup fresh cilantro, chopped 
  • 1 Tbsp arrowroot flour



  1. Heat the coconut oil in a dutch oven or soup pot over medium heat.  Add the onion, red pepper, garlic, ginger, carrots, curry paste, and spices.  Sauté for about 5 minutes.
  2. Add the peas, tomatoes, broth, coconut milk, and chilis.  Bring to a small boil.
  3. Mix a tablespoon of arrowroot flour with about 2 Tbsp of the soup broth and then stir it into the boiling soup.  This will give a little thicker consistency.  (This step is optional.)
  4. Add the chicken and spinach/kale and continue to cook until heated or until the spinach is wilted.
  5. Lastly, add the cilantro and stir the soup to combine.
  6. Dish up and enjoy!  For a little added freshness, squeeze fresh lime juice over the top or sprinkle with some extra cilantro.