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Creamy Coconut Curry Chicken Vegetable Soup

This easy, healthy Creamy Coconut Curry Chicken Vegetable Soup is the immune-boosting, bone-warming, nutrient-packed meal your body will thank you for. It’s also gluten-free!

Creamy Coconut Curry Chicken Vegetable Soup in a white bowl on a linen tablecloth with a bowl of salad and a water glass in the background

This is one tasty number! Every spoonful of this Creamy Coconut Curry Chicken Vegetable Soup is bursting with flavour.

Using warming spices like turmeric, curry, and cumin adds a nice toasty flavour. Velvety coconut milk brings the decadent creamy taste that makes this soup filling and hearty.

Chunks of vitamin C packed sweet potatoes will help you fight off any nasty bugs that might be kicking around at your home/work/school/environment.


Creamy Coconut Curry Chicken Vegetable Soup in a white bowl on a linen tablecloth with a bowl of salad and a water glass in the background

I wish I’d had a batch of this last week before I picked up the most wicked cough and cold combination. This resulted in spending three entire days without a voice. This isn’t easy when you live in my world.

I do a lot of talking.

On the bright side, it was a peaceful time for Joe! πŸ˜‰

I’ve come to the conclusion that running myself ragged and sustaining myself on tuna sandwiches and oatmeal just isn’t going to cut it. Getting sick like this and having it take so long to get better was a real eye opener for me.

Letting my veggie intake slip has had an effect on my health in a direct way. I haven’t been sick in literally years and only once in years had it lasted longer than a week.

Now that I’m on the mend I need to get back to more structure in my eating and get going on my leafy green consumption!

Creamy Coconut Curry Chicken Vegetable Soup in a white bowl on a linen tablecloth with a bowl of salad and a water glass in the background

Meanwhile, there are lots of immune boosting antioxidants from the turmeric in this Creamy Coconut Curry Chicken Vegetable Soup. This will be added protection form any future winter ailments.

My goal is to keep well for the rest of the season.

Soup in a white bowl on a linen tablecloth with a bowl of salad and a water glass in the background

If you would like another fabulous coconut curry recipe, I recommend this popular chicken marinade. Both curry and turmeric are wonderful spices for reducing inflammation.


Spicy Three Bean Chicken Soup

Instant Pot Turkey Sausage Soup

Chicken Vegetable Soup with Spinach

Chipotle Lime Chicken Soup

Spicy Chicken Soup with Peppers

Lemon Chicken Vegetable Soup

*Originally posted December 3, 2015. Updated November 5, 2018*

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  πŸ™‚

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I use a German Soup Pot with a non toxic ceramic coating for my soup recipes.

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Creamy Coconut Curry Chicken & Vegetable Soup

Sharon Rhodes
This easy, healthy Creamy Coconut Curry Chicken Vegetable Soup is the immune boosting, bone warming, nutrient packed meal your body will thank you for. Dairy free and Gluten Free!
4.22 from 41 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 4
Calories 437 kcal



  • In a soup pot, heat butter and olive oil over medium low heat.
  • Add the chopped onion, celery, carrot and potato. Season with sea salt and pepper, stir well and saute for 5-7 minutes, stirring occasionally. Add the garlic and cook, stirring continuously for another minute. Add the curry powder, turmeric, and cumin and stir well for another 30 seconds.
  • Pour in the coconut milk, broth and water, stir well. Bring to a boil and add the chicken breasts. Reduce heat to medium low and simmer for 30 minutes, stirring occasionally and adding liquid if needed to keep the chicken covered.
  • Once the chicken is cooked through, remove the chicken from the pot and shred with fork. Return the shredded chicken to the pot along with the spinach and stir again.
  • Serve


Calories: 437kcalCarbohydrates: 19gProtein: 29gFat: 29gSaturated Fat: 20gCholesterol: 76mgSodium: 651mgPotassium: 1216mgFiber: 4gSugar: 3gVitamin A: 8940IUVitamin C: 23mgCalcium: 126mgIron: 7.7mg
Keyword curry soup, gluten free recipes, gluten free soup
Tried this recipe?Let us know how it was!

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  1. 4 stars
    First thank you for the recipe.
    At the end of the day however it didn’t have enough flavor. So I changed a few things.
    Boil chicken in 4 cups water. Use that water in place of chicken broth which is extra sodium.
    Saute veggies I added zucchini and red peppers, add all liquid.
    Use an immersion blender to cream.
    Add black garlic paste red curry paste sea salt onion powder garlic powder paprika chili powder
    Add chicken bring to a boil and 3 cups cooked pasta .
    Add spincw or kale at the end

  2. 5 stars
    I cook for a few families in my community who are caretakers for cancer patients and this is the ultimate comfort soup. I grabbed my coconut milk off the pantry shelf and I opened it….weird color. I looked at the label and had accidently bought curry flavored coconut milk. Best mistake ever!!!! Love all the veggies you can add with great “comfort flavor”. Hug in a bowl!

    1. I had no idea they even sold a curry flavored coconut milk! How cool! And how sweet are you to share the gift of homemade food for these wonderful caretakers. Brought a little tear to me eye. xo Sending lots of love to all of you.

  3. 5 stars
    Terrific recipe that can be easily modified for using different veggies. I sauted a leek, some carrot, celery and diced Yukon gold potatoes in coconut oil, added the garlic, then the spices plus a teaspoon of green curry paste. I used a quart of chicken stock and a can of full fat coconut milk, no water. I had a 1/4 cup of white wine hanging out in the fridge so threw that in as well. While the chicken breasts were poaching in the soup base, I sauted some onion, ,zuchinni, broccoli, red bell pepper and a jalapeno pepper separately. After shredding the chicken I returned the chicken to the soup pot with the remaining cooked veggies. I forgot to add the spinach leaves because there were already so many veggies! The soup looked beautiful, and it was delicious. I served it with hot chili oil to give the soup some kick. Thanks for the inspiration!

  4. This looks great, but I was wondering when to add the sweet potato. I am making the recipe as I write this, and added the sweet potato with the chicken (first time; not shredded). Thanks for clarifying; the soup smells luscious!

    1. Hi Katherine! The potato should go in with the other veggies in the saute at the beginning. It should be fine how you’ve done it but might take a little longer for them to cook. Let me know how it goes!

      1. Thank you! I thought I had read the recipe carefully but I must’ve had a brain freeze. I added the sweet potato with the chicken and that worked. This soup was absolutely delicious and I have added it to my go-to recipes, along with sharing it with family and friends. Am making it again today at hubby’s request and I will follow the recipe properly this time. Looking forward to trying more of your recipes. πŸ™‚

        1. I love it Katherine! Thanks for writing back and especially for sharing the recipe. I really appreciate that. πŸ™‚ Hope you and hubby enjoyed round 2!

  5. 5 stars
    Oh man, I’ve fallen off the vegetable wagon BIG TIME in the last couple of months and this soups sounds like just what I need right now! Pinned for later!!

  6. 5 stars
    We’ve had a really miserably grey fall/winter this year, so this soup looks like a magical ray of sunshine to me right now. I’m always a fan of the combo of coconut and curry… it’s so soothing and flavourful, and reminds me of warm sunny places, which is exactly what I need. πŸ™‚

  7. 5 stars
    I love the sweet potato and coconut milk in here with the curry and turmeric. I can see myself repeating this one often!

    I hope you’re feeling better. Thanks for the reminder to keep eating my vegetables!

  8. Have you ever added peas to this? I usually put peas in my curry, but don’t how they would do with the sweet potatoes. I’m making this now and trying to decide if I should add some frozen peas towards the end or not.

    1. Hey Christina! I haven’t personally used peas ( childhood horrors have prevented me! lol ) so I can’t vouch for them unfortunately. Let me know if you tried it and how it was so other pea-lovers will have the info. Thanks!

  9. 4 stars
    Technically it’s not dairy-free since it’s got butter. I know it’s not much but if you’ve got an allergy it matters. I really enjoyed it!

    1. Hey Jennifer. You are totally right! I’m not sure why I labeled it dairy free. I did edit to remove that. Thanks for catching it! Glad you enjoyed the soup. πŸ™‚

    1. Hi Annie! I love my IP but haven’t made this recipe in it. I’m not sure how the coconut milk would work? Maybe add it after cooking? It would be an experiment. Let me know if you try it!!

  10. Hi Sharon, can you tell me how much a serving size equals? Or at least how much the recipe makes total? Thank you.

    1. The recipe makes 4 generous bowls/servings. Approximately 2 ish cups in size, I guess? Two soup ladles full is a serving in my eyes. πŸ™‚

    2. 5 stars
      This was great and so easy to make! I added two spoonfuls of sugar and a dash of minced ginger πŸ™‚ but this recipe was perfect! Cleared my nose up fast

  11. 4g a serving cannot be right. 50 g is a 1/4 cup, so there is no way that a serving is 4g. I really want to fit this in my macros but not sure how much to have for the nutritional content you posted.

    1. Hi Zelda! I just added the nutritional info to my site this week so there is sure to be a few bumps along the way. πŸ˜‰ I am using a program that calculates the values for me and it should read 4 servings, not grams. The recipe makes 4 servings. I’ve updated it to remove the grams part. Thanks for pointing that out! Have a great week. πŸ™‚

      1. 5 stars
        Love,love this soup.
        I ran out of tumeric, so will add next time I make it
        Used kale leaves ( that’s what I had on hand)

        I’m a soup lover, this is in the top five favorites.
        Thank you

  12. I’m so sorry to hear you were sick! But, wow – I’m really glad to have this recipe on hand for the next time we’re sick here at my house! Gorgeous and full of so much great nutrition! Pinning for sure – and wishing I had a bowl of this to dive into RIGHT NOW! πŸ˜€

  13. Poor thing, I hope you’re doing better! This looks like a yummy way to help. I once read that turmeric is as effective in treating depression as Prozac, so I’m always conscious of eating it each week. Good times, lol. πŸ™‚

    1. Yes, I should get a little more turmeric in my life also! The cold is almost completely gone, but its been a rough one. Looking forward to getting a break soon … we are prepping for our next move to our official residence. Cant wait for the moving to be over. πŸ™‚

      1. 4 stars
        We love this recipe! We added a lot more vegetables:
        4 large carrots
        6 stalks of celery
        1 large red pepper
        1 large tomato
        All chopped & stir fried. Then add:
        4 cups chicken broth
        1 can coconut milk
        1 cup Coffee Mate
        Add Chicken let simmer in wok in oven at 350 degrees convention roast for 30 min
        Then add:
        4 cups fresh baby spinach
        4 Tbl. Chopped parsley
        Ready to eat!πŸ˜ƒ

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