Spicy Coconut Chicken Curry Soup with Vegetables

This spicy coconut chicken curry soup brings together the warmth of garam masala and curry powder with the richness of coconut milk for a deeply satisfying bowl. Tender chicken, sweet carrot and fresh zucchini simmer in a fragrant broth, while a touch of chili flakes adds just the right kick.

Finished with a sprinkle of scallion greens and cilantro, this soup is perfect for a cozy weeknight dinner. It comes together in one pot, making cleanup a breeze and delivers layers of flavor in every spoonful.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise, then cut crosswise into ¼-inch-thick pieces.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala and curry powder. Cook, stirring, until fragrant, about 30-60 seconds. Add chicken, a large pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Transfer chicken to a plate.
3. Meanwhile, finely chop cilantro. In a small bowl, whisk together cornstarch and half the coconut milk (use all for 4 servings) until dissolved.
4. Return chicken to the pot. Stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water (2½ cups for 4 servings), ½ teaspoon sugar (1 teaspoon for 4 servings) and chili flakes to taste. Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.
5. Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture, stirring constantly, until soup thickens, 1-2 minutes. Taste and season with salt and pepper if desired.
6. Divide soup between bowls. Sprinkle with scallion greens and remaining cilantro. Serve hot.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until cooked through.

Is this soup dairy-free?

Yes, this recipe uses coconut milk and no dairy, making it naturally dairy-free.

Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable stock. Add extra vegetables like bell peppers or mushrooms.