Coconut Curry Chicken Soup

This soup is so cozy and warming with the perfect balance of sweetness with the mild curry spices. Soups are a great way and fun way to incorporate more veggies in your diet, and I added a variety of flavorful colorful plants in this recipe. This Coconut Curry Chicken Soup is also packed with protein and uses a bone broth as the base which provides even more nutrients!

What you will need

Chicken Breasts – I love chicken in my coconut curry! The best kind of chicken to use is definitely the breast cut.

Chicken Bone Broth – My favorite bone broth to use is the brand Kettle & Fire. They make their broth in small batches and slow simmered to ensure the nutrients get into the broth.

Coconut Aminos – This ingredients tastes similar to soy sauce but has a lot less sodium and has a sweeter taste.

Date Syrup – You can substitute the date syrup for honey or maple syrup.

Curry Seasoning – I use a more mild sweet curry powder. I’m not a huge fan of overly spicy! You can use whatever your preference is though when it comes to curry seasoning.

Garlic – Fresh cloves of garlic is always best in my opinion. You can also use garlic powder or store bought minced garlic.

Coconut Milk – I love adding full fat coconut milk or even cream to my curry soups because it makes them so creamy and adds that coconut flavor. Make sure to use the canned kind!

Carrots – This root vegetable is rich in carotenoids which the body converts to vitamin A.

Yellow Onion – You could also use red or white onion.

Bell Peppers – Peppers are rich in fiber and vitamin C! I love using colorful ones like red or orange!

Cauliflower – This cruciferous vegetable is packed with vitamin C and antioxidants. It is a great neutral veggie that soaks up the curry flavor.

Zucchini – You can either chop the zucchini into small pieces or you could make them into zoodles which is always fun!

Lime Juice – This adds a nice zesty flavor to the coconut curry.

Garnishes – Radish slices, chopped green onions, and cilantro or parsley.

How to make the coconut curry chicken soup

First, take the chicken breasts and cut them into smaller chunks that are about 1 1/2 inches thick. Add 1 cup of the bone broth to the pressure cooker or instant pot along with the chicken. Pressure cook on high for 9 minutes and then carefully release the steam. Scoop the chicken out and leave the broth in the pot.

Then, add the remaining bone broth, carrots, bell pepper, onion, garlic, cauliflower, zucchini, coconut aminos, date syrup, and curry seasoning to the pressure cooker. Pressure cook on high for 10 minutes and then carefully release the steam.

Next, In a bowl add the chicken and using 2 forks or a hand mixer, shred the chicken well. Add the shredded chicken into the soup along with the full fat coconut milk and lime juice. Stir the soup well to make sure the chicken and coconut milk get evenly distributed.

To thicken the soup more, mix the 2 tbsp tapioca or arrowroot flower with4 tbsp cold water. whisk the flower and water until it has no clumps and then add to the soup. Stir the soup around well and it should thicken after a few minutes. Serve the soup with some radish slices, chopped green onions, and fresh parsley or cilantro and enjoy.

Other Recipes you will enjoy

Southwest Chicken Sweet Potato Soup

Roasted Butternut Squash Soup

Zuppa Toscana Soup

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!