If you’re searching for a dish that feels like a warm hug in a bowl, look no further than this Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe. It’s a luscious, vibrant soup that balances rich coconut creaminess with the bold spice of red curry paste, tender chicken, and nourishing chickpeas. The addition of hearty greens adds a splash of color and a boost of nutrition, making this soup both satisfying and comforting. Perfect for any day you want a bowl that tastes indulgent but still leaves you feeling great.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s building layers of flavor, adding texture, or enhancing the soup’s vibrant colors. These simple pantry staples come together to create something truly spectacular.
- Extra-virgin olive oil: Adds depth and helps sauté vegetables to golden perfection.
- Yellow onion: Provides a sweet, aromatic base that melts beautifully.
- Red bell pepper: Adds a subtle sweetness and lovely color contrast.
- Garlic cloves: Infuses the soup with that irresistible savory kick.
- Red curry paste: The fiery heart of this soup, delivering complex spice and warmth.
- Diced tomatoes: Brightens the broth with acidity and texture.
- Chicken stock: Creates a rich, savory foundation that ties everything together.
- Chickpeas: Adds hearty texture and a wonderful plant-based protein punch.
- Coconut milk: Brings creaminess and subtle sweetness to every spoonful.
- Fish sauce: Deepens umami, enhancing the overall flavor profile.
- Sea salt: Essential for balancing and intensifying flavors.
- Chicken breasts: Thinly sliced for quick cooking and tender bites.
- Kale, chard, or baby spinach: Adds freshness and vibrant greens with every mouthful.
- Lime juice: Provides a bright, zesty finish that lifts the whole dish.
- Minced fresh cilantro: A zingy garnish that complements the curry’s warmth beautifully.
- Cooked rice or cauliflower rice (optional): A hearty base if you want extra bulk.
How to Make Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat until shimmering. Toss in the diced yellow onion and red bell pepper, stirring occasionally. Cook until they soften and start to release their natural sweetness—about five minutes. Then, add minced garlic and stir for just a minute until it fills the kitchen with that mouthwatering aroma.
Step 2: Build the Curry Base
Next, stir in your spoonful of red curry paste. Let it mingle with the sautéed veggies for a minute until everything softens and melds together. Pour in the diced tomatoes, chicken stock, drained chickpeas, coconut milk, and fish sauce. Don’t forget to sprinkle in the salt at this stage! Turn up the heat to bring it all to a rolling boil, then reduce to a gentle simmer. Let the flavors marry beautifully for about 15 minutes.
Step 3: Add the Chicken
Once your broth has developed that beautiful, rich curry flavor, slide in the thinly sliced chicken breasts. Let them poach gently in the curry bath until perfectly tender and cooked through, roughly 15 minutes. This slow, gentle cooking method keeps the chicken juicy and flavorful.
Step 4: Incorporate the Hearty Greens and Finish
Stir in your choice of chopped kale, chard, or baby spinach. Cook just until the greens wilt and soak up the curry goodness—about 3 minutes. Right before serving, add fresh lime juice to bring a lively brightness to the soup. Taste and adjust salt as needed to make every spoonful sing.
How to Serve Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe
Garnishes
Nothing beats a sprinkle of freshly chopped cilantro atop this soup. The citrusy, herbal notes are the perfect finishing touch and add a refreshing contrast to the rich curry. For an extra pop of texture and flavor, consider a few chili flakes if you like a little extra heat.
Side Dishes
This soup is fantastic on its own, but for those hunger pangs that demand a bit more, serve it alongside a scoop of fragrant jasmine rice or low-carb cauliflower rice. The rice absorbs the luscious broth, turning each bite into a cozy feast.
Creative Ways to Present
For a stunning presentation, ladle the soup into colorful bowls and garnish with a lime wedge on the side. You can also serve it in small mason jars for a charming lunch option. Pair with warm naan bread for dipping or crunchy papadum to complete the meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve the vibrant flavors and creamy texture. The curry flavors even deepen overnight, making it an ideal make-ahead meal.
Freezing
If you want to stash some away for a busy day, this soup freezes well. Transfer cooled soup to a freezer-safe container and freeze for up to 3 months. Remember to leave some space at the top, as the coconut milk may expand slightly when frozen.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over medium-low heat. Stir occasionally until heated through. Add a splash of water or stock if the soup thickens too much. Fresh lime juice stirred in after reheating revives the fresh flavors wonderfully.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or even chickpeas alone make great swaps. Just adjust cooking times accordingly—shrimp cooks quickly, while tofu can be added earlier to absorb flavors.
Is this soup very spicy?
The spiciness comes from the red curry paste, so you can adjust the amount to suit your taste. Start with less and add more after tasting to ensure it’s just right for your palate.
Can I make this recipe vegan?
Yes! Skip the chicken and fish sauce, and substitute vegetable broth for chicken stock. Add extra chickpeas or tofu for protein, and consider using a vegan fish sauce alternative or soy sauce for umami.
What greens work best in this soup?
Kale, chard, or baby spinach are all excellent choices. They wilt nicely without losing their texture. Feel free to experiment with collard greens or even mustard greens if you like a peppery note.
Does the soup taste different the next day?
It often tastes even better the next day! The flavors deepen and meld, making leftovers a delight. Just be sure to freshen up with a squeeze of lime before serving again.
Final Thoughts
I can’t recommend this Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe enough—it’s the kind of meal that warms your heart and nourishes your body all at once. Whether you’re cooking for a weeknight dinner or meal prep, this soup hits every note of comfort and flavor. So grab your ingredients, get cooking, and prepare to fall in love with a bowl of pure happiness.
PrintCoconut Curry Soup with Chicken, Chickpeas and Hearty Greens Recipe
This Coconut Curry Soup with Chicken, Chickpeas, and Hearty Greens is a deliciously satisfying and nourishing dish. Combining tender chicken breast, creamy coconut milk, protein-rich chickpeas, and vibrant greens, this soup offers a perfect balance of flavors and textures. Infused with red curry paste and fragrant spices, it is both comforting and health-conscious, ideal for a wholesome meal that warms you from the inside out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Soup Base
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon red curry paste, plus more to taste
- 1 (14.5 ounce) can diced tomatoes
- 4 cups chicken stock
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 (14 ounce) cans coconut milk, shaken
- 2 teaspoons fish sauce
- 2½ teaspoons sea salt, plus more to taste
Main Ingredients
- 1½ pounds chicken breasts, thinly sliced
- 2 cups kale or chard leaves, roughly chopped, or baby spinach
Finishing Touches
- 2 tablespoons lime juice
- Minced fresh cilantro, for serving
- Cooked rice or cauliflower rice, for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat until glistening. Add the diced onion and red bell pepper, cooking and stirring occasionally until they soften, about 5 minutes.
- Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the red curry paste, stirring well to combine and soften it with the vegetables.
- Combine Broth Ingredients: Pour in the diced tomatoes, chicken stock, chickpeas, coconut milk, fish sauce, and sea salt. Increase the heat to high and bring the mixture to a boil.
- Simmer Soup Base: Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld and deepen.
- Cook Chicken: Add the thinly sliced chicken breasts to the pot and simmer gently for approximately 15 minutes until the chicken is tender and fully cooked through.
- Wilt Greens: Stir in the chopped kale or chard (or baby spinach) and cook for about 3 minutes until the greens are wilted and tender.
- Season and Finish: Stir in the lime juice and adjust the seasoning with additional salt if needed. Remove the pot from heat.
- Serve: Ladle the soup into bowls, garnish generously with minced fresh cilantro, and serve with cooked rice or cauliflower rice if desired.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken stock.
- Baby spinach will cook faster and give a milder flavor compared to kale or chard.
- The soup can be refrigerated for up to 3 days and tastes even better the next day as flavors develop.
- Serve with rice or cauliflower rice to make it a complete and more filling meal.
