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“
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.