This vegetable & chicken coconut curry soup is creamy, a little spicy and full of crunchy vegetables and juicy chicken. A naturally dairy free meal that is perfect for everyone.

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Why I created this coconut curry soup

This recipe is inspired by one of my favorite meals in Iceland after glacier climbing. Bronson and I stumbled upon this cute Scandinavian cafe/gas station in Skaftafell that served homemade curry soup (all you can eat) with freshly made baguettes and butter. It was comfort food with a twist and I loved it! So much so I had to come home and recreate it with my own twist. I’ve added chicken, vegetables and rice to make it more hearty but if you are ever in Iceland check out Cafe Vatnajokull. You can read more about it in my “Best Places to Eat in Iceland” guide or in my “Free 10 Day Iceland Ring Road Trip Guide“

Vegetable Curry from Cafe Vatnajokull in Iceland

Reasons to make this vegetable & chicken coconut curry

It’s budget friendly to make
An easy meal to through together in 20 minutes
Contains all essential nutrients and is naturally dairy free
Leftovers are extra delicious
Perfect for meal prep

Ingredient notes to make the best soup

Rice: Make sure to rinse your rice before using to cleanse away any particles and pesticides. I like using jasmine rice but basmati rice or regular white rice work too. Just follow the packaging instructions for cooking. If you don’t like rice opt for a slice of a warm sourdough baguette. It’s perfect for dipping and soaking up the yummy broth. Here’s a great recipe from Farmhouse on boone.

Protein: I like using organic, pasture raised chicken. This means the chickens are roaming freely on the farm, not caged and eat real grass not pallet food. You can use another meat of choice though. Even tofu or mushrooms if you would like. They are an excellent source of plant based protein. You can also leave out the meat too if vegetarian or dislike meat.

Vegetables: I chose organic carrots, zucchini, bell peppers and broccoli but you can use any vegetables you like.

Coconut Milk: Use coconut milk that has zero gums or preservatives added. I buy Native Forest from Whole Foods which contains only coconut and filtered water. You can also use coconut cream for a thicker, more creamy soup. Or swap with heavy cream.

Broth: Bone broth is my choice not just for the added flavor but for the extra protein and natural electrolytes. I like Pacific Foods Organic Bone Broth. You can use organic vegetable stock or chicken stock too.

Ginger: Fresh is always best but if you only have ground ginger that will work too. Just swap it 1:1

Cornstarch: I like using Bob Red Mills Gluten Free Cornstarch but if you need another option arrowroot powder works great. Just add it into the soup when adding in the chicken and broccoli. Mix the starch with the coconut aminos before stirring into the soup.

Recipe variations

For a vegan friendly option, don’t add any chicken and with an emulsion blender, blend the soup until smooth and creamy. Serve with bread. This is the way the cafe in Iceland prepared the meal.

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Course: Main Course

Cuisine: Thai

Keyword: Chicken, Coconut, Curry, Soup, Vegetable, White Rice

Vegetable & Chicken Coconut Curry Soup

This vegetable & chicken coconut curry soup is creamy, a little spicy and full of crunchy vegetables and juicy chicken. A naturally dairy free meal that is perfect for everyone.

Servings: bowls

Equipment

1 stainless steel 8 qt pot
1 cutting board
1 Chefs Knife
1 wooden spatula
1 Measuring Cup Set
1 stainless steel sauce pan

Ingredients

Coconut Curry Vegetable Chicken Soup

Rice:

2 cups water or bone broth
1 cup jasmine rice rinsed
2 tablespoons grass fed butter optional

Soup:

2 tablespoons olive oil extra virgin
½ purple onion diced
3 cloves garlice minced
1 teaspoon freshly grated ginger or powdered ginger
¼ cup red curry paste
1 bell pepper of choice thinly chopped
2 carrots thinly sliced
1 zuchini thinly sliced
4 cups organic bone broth or organic chicken stock
1 13.5 oz can organic coconut milk or organic coconut cream
3 tablespoons coconut aminos or soy sauce
1 pound organic chicken breast diced
2 cups broccoli florets fresh or frozen
1 teaspoon sea salt
1 lime freshly squeezed
2 tablespoons cornstarch if using arrowroot powder add it to the soup when adding the chicken and broccoli with the coconut aminos

Instructions

Coconut Curry Vegetable Chicken Soup

Begin by making sure the chicken is thawed if it's frozen. If it is frozen, place the chicken (in the packaging) in a bowl of cold water to thaw for about 1 hour. Then remove the chicken from it's packaging, dry the chicken with a paper towel and cut into cubes.
Next chop up and prepare the vegetables. This will make assembling the soup easy.
Get rice on the stove and cook according to packaging instructions.
Heat a large 8 quart, stainless steel sauce pan and add the olive oil. Then mix in the chopped onion and garlic and cook 2-3 minutes until aromatic and onions are somewhat translucent.
Next toss in the carrots, bell peppers and zucchini and cook another 7 minutes or so until tender.
Mix in the red curry paste and freshly grated ginger until all the vegetables are coated and saute another 2-3 minutes.
Whisk in the bone broth, coconut milk and mix 2 tablespoons of cornstarch with the coconut aminos to pour into the pot and bring to a boil.
Turn the soup to a simmer and add in the chicken and broccoli florets. Cover the soup with a lid and let it simmer about 10 minutes until the chicken and broccoli are cooked through.
Serve warm with a serving of rice and enjoy.
Store leftover soup and rice in separate airtight containers in the refrigerator for up to 6 days.