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    Home » Paleo Recipes

    Chicken and Coconut Curry Soup Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    When the weather is cold and you need something to warm you up, soup is the perfect lunch or dinner meal. We think a cold-weather soup is even better when it includes a bit of spicy heat as well.

    That’s why we love this coconut curry chicken soup recipe – this Paleo version omits some of the things you might see in a typical recipe (like flour or other unnecessary additives) while still giving you a tasty, quick meal.

    Although the ingredient list here might seem a little complicated, this soup comes together fairly quickly. Make note that this recipe calls for cooked chicken - we love the idea of using leftover chicken from an earlier meal versus making it separately for this dish.

    If you’re really looking to save time, consider throwing the ingredients for this in a slow cooker and set on low for 6 to 8 hours – you’ll take some stress out of your evening and come home to a nearly-made meal that just needs a spin with the immersion blender.

    When non-Paleo eaters eat soup, typically, it’s paired with bread and salad. One of these doesn’t work so well for Paleo eaters, so let’s look at some other pairing options!

    A fun but time-intensive idea is pairing this dish with a batch of cauliflower tortillas – make them a bit thicker to serve “naan”-style. Or, just stick with a nice salad – for this dish, we like the simple fall vegetable salad topped with olive oil infused with some of the curry paste from this dish.

    Chicken and Coconut Curry Soup Recipe

    Serves: 4 Prep: 20 min Cook: 30 min

    Ingredients

    • 2 cups precooked chicken, diced
    • 4 potatoes of your choice, peeled and cut in chunks
    • 1 bell pepper, sliced
    • 1 carrot, shredded
    • ¼ head of cabbage, shredded
    • 1 onion, chopped
    • 3 garlic cloves, minced
    • 2 tbsp. fresh ginger, minced
    • 2 tbsp. red curry paste
    • 1 tbsp. turmeric
    • 2 cups full-fat coconut milk
    • 2 cups chicken or vegetable stock
    • Fresh cilantro for serving
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Preparation

    1. Melt some cooking fat in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
    2. Add the curry paste, turmeric, salt, and pepper, and continue to cook for another minute or two.
    3. Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
    4. Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
    5. Melt some cooking fat in a skillet over medium-high heat and heat the chicken, bell pepper, carrot, and cabbage for 2 to 3 minutes.
    6. Mix the chicken and vegetable mixture into the soup and serve with fresh cilantro.

    Chicken and Coconut Curry Soup Recipe

    Need a "warm me up" dish? This recipe spices up your typical chicken soup with a delicious coconut-curry base.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 539 kcal

    Ingredients
      

    • 2 cups precooked chicken diced
    • 4 potatoes of your choice peeled and cut in chunks
    • 1 bell pepper sliced
    • 1 carrot shredded
    • ¼ head of cabbage shredded
    • 1 onion chopped
    • 3 garlic cloves minced
    • 2 tbsp. fresh ginger minced
    • 2 tbsp. red curry paste
    • 1 tbsp. turmeric
    • 2 cups full-fat coconut milk
    • 2 cups chicken or vegetable stock
    • Fresh cilantro for serving
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Melt some cooking fat in a large pot over medium heat and cook the onion, garlic, and ginger for a few minutes.
      1 onion, 2 tbsp. fresh ginger, Cooking fat, 3 garlic cloves
    • Add the curry paste, turmeric, salt, and pepper, and continue to cook for another minute or two.
      2 tbsp. red curry paste, 1 tbsp. turmeric, Sea salt and freshly ground black pepper
    • Add the coconut milk, broth, and potatoes and simmer until the potatoes are soft.
      2 cups full-fat coconut milk, 4 potatoes of your choice
    • Blend the mixture into a smooth puree using an immersion blender, adding more broth as needed if the soup is too thick.
    • Melt some cooking fat in a skillet over medium-high heat and heat the chicken, bell pepper, carrot, and cabbage for 2 to 3 minutes.
      1 bell pepper, 1 carrot, ¼ head of cabbage
    • Mix the chicken and vegetable mixture into the soup and serve with fresh cilantro.
      2 cups chicken or vegetable stock, Fresh cilantro for serving, 2 cups precooked chicken

    Nutrition

    Calories: 539kcalCarbohydrates: 54gProtein: 16gFat: 31gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 29mgSodium: 549mgPotassium: 1506mgFiber: 8gSugar: 8gVitamin A: 5008IUVitamin C: 107mgCalcium: 102mgIron: 7mg
    Keyword chicken, coconut, curry
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes, Paleo Soup Recipes Tagged With: cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes

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    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

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