Creamy Coconut Curry Chicken Soup

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5 from 7 votes

Creamy Coconut Curry Chicken Soup

A light and creamy delicious coconut curry chicken soup packed with nutrition dense vegetables and warming spices.

Prep Time15

Cook Time35

Total Time50

Course: Lunch, Main Course, Soup

Cuisine: British, Fusion, Indian

Servings:

Calories: 246kcal

Author: Sasha Hooper

Equipment

Ingredients

2 tablespoons vegetable or olive oil
1 medium yellow onion finely diced (1 cup)
1 red pepper finely diced (1 cup)
1 ½ cups butternut squash ¼ inch dice (200g)
3 cloves garlic finely grated or minced
1 tablespoon freshly grated ginger about 2 inch chunk
1 tablespoon finely diced lemongrass
1 red chilli (serrano) finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon red pepper flakes
¼ teaspoon ground fenugreek
¾ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup dried red lentils 50g
5 cups chicken stock 1.25L
¾ pound skinless and boneless chicken thighs
4 ounces green beans chopped into ½ inch pieces (1 cup)
¼ cup coconut cream
1 tablespoon fresh lemon juice
1 teaspoon honey
¼ cup fresh chopped coriander/cilantro

Instructions

Heat a large pan or dutch oven over a medium high heat, once hot add the oil followed by the diced onion, diced butternut squash and red pepper and sauté for 5-7 minutes until the onion is translucent.
2 tablespoons vegetable or olive oil, 1 medium yellow onion, 1 red pepper, 1 ½ cups butternut squash
Add the ginger and garlic paste along with the chopped lemongrass and red chilli and cook for another 1-2 minutes. Add a splash of water if necessary.
3 cloves garlic, 1 tablespoon freshly grated ginger, 1 tablespoon finely diced lemongrass, 1 red chilli (serrano)
Add the spices into the vegetables and stir to coat them, cook for about 60 seconds. Add the red lentils and toast them off for 1-2 minutes.
1 red chilli (serrano), 2 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, ½ teaspoon onion powder, ½ teaspoon red pepper flakes, ¼ teaspoon ground fenugreek, ¼ teaspoon black pepper, ¼ cup dried red lentils, ¾ teaspoon kosher salt
Pour in the chicken stock and bring to the boil.
5 cups chicken stock
Add the whole chicken thighs and reduce heat to a simmer for 20 minutes. After 20 minutes, remove the chicken thighs from the soup and set aside on a chopping board. Chop into ½ inch dice.
¾ pound skinless and boneless chicken thighs
Place half of the soup into a blender along with the coconut cream, lemon juice and honey. Blend until smooth. Add the smooth blended soup back to the main soup pot along with the chicken and beans. Simmer for 5 minutes until the beans are tender.
4 ounces green beans, ¼ cup coconut cream, 1 tablespoon fresh lemon juice, 1 teaspoon honey
Stir through the finely chopped coriander/cilantro leaves just before serving with some warm naan.
¼ cup fresh chopped coriander/cilantro

Notes

Squash - you can use any squash you prefer, I wouldn’t recommend a spaghetti squash though. You can also substitute the squash with potato - use a waxy variety as a fluffy variety will just break down to nothing in cooking.

Beans - At the end of the recipe you will add fine beans into the soup, however for ease and depending on seasonality and availability of ingredients you could easily switch the beans out for frozen peas or any variety of bean you like.

Creaminess - If you are unable to get hold of coconut cream on it’s own, you can substitute it for a can of coconut milk instead. You will need to reduce the amount of chicken stock added in though otherwise the soup will be a lot thinner than expected. Another option would be to add some milk instead.

Nutrition