Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cozy Curry Chicken Soup Recipe

Cozy Curry Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 29 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Gluten Free

Description

Cozy Curry Chicken Soup is a soul-warming, one-pot meal packed with tender chicken, creamy coconut milk, fragrant curry spices, and hearty vegetables—a nourishing hug in a bowl for chilly nights or comfort cravings.


Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 carrots, thinly sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 cups chicken broth
  • 2 cups baby spinach
  • 1 tbsp lime juice
  • Salt and pepper, to taste
  • 1 tbsp oil, for sautéing


Instructions

  1. Heat oil in a large soup pot over medium heat. Add diced onion and sauté until softened and fragrant, about 3–4 minutes. Add garlic and ginger; cook for 1 more minute.
  2. Sprinkle in curry powder and stir for 1 minute to bloom the spices. Add chicken thighs and stir to coat.
  3. Pour in chicken broth and add sliced carrots. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through and carrots are tender.
  4. Stir in coconut milk and simmer gently (do not boil) for 5 minutes until heated through and creamy.
  5. Add baby spinach and let it wilt. Finish with lime juice and season with salt and pepper to taste. Serve hot.

Notes

  • Garnish with fresh cilantro, green onions, chili oil, or crispy onions for added flair.
  • Serve with naan, rice, baguette, or cucumber salad for a complete meal.
  • For presentation, swirl coconut milk on top or serve over rice noodles.
  • Refrigerate leftovers for 3–4 days; stir well before reheating.
  • Freeze cooled soup for up to 3 months; thaw overnight and reheat gently on stovetop.
  • Use chicken breast if preferred, or swap in other veggies like bell pepper, peas, or cabbage.
  • The soup is naturally dairy-free and gluten-free (check labels).
  • Slow cooker method: sauté aromatics, then cook all but spinach and lime on low for 6 hours. Add final ingredients just before serving.