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Coconut Curry Chicken Lentil Soup

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5 from 2 reviews

This Coconut Curry Chicken Lentil Soup is absolutely divine. Filled with veggies, protein, cozy comfort food with a healthy twist. A one pot recipe that comes together easily and makes for a delicious lunch or dinner.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 5-6 1x

Ingredients

Scale
  • 1.5 tablespoon olive oil
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 4 large carrots, peeled and sliced
  • 1 cup red lentils, dry
  • 1 1/2 tablespoons curry powder
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon red curry paste
  • 14 ounces full-fat coconut milk
  • 4 cups chicken broth
  • 1 lb chicken breasts, skinless and boneless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Handful of kale, chopped 
  • Finely chopped cilantro for serving

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced shallot, carrots, garlic, and ground ginger. Sauté for about 3-4 minutes, stirring occasionally, until everything smells fragrant and starts to soften.
  2. Next add the curry powder, turmeric, red curry paste, salt, and black pepper. Stir them into the veggies for about 30 seconds.
  3. Add the lentils. Pour in the chicken broth and coconut milk. Stir well, scraping up any bits stuck to the bottom of the pot (those are full of flavor!). Add the red lentils and give everything a good mix.
  4. Place the raw chicken breasts right into the pot – they’ll poach in the curry-lentil mixture and stay juicy and tender. Bring the soup to a gentle simmer, then reduce the heat to low and cover. Let it cook for about 20 minutes, stirring occasionally so the lentils don’t stick to the bottom.
  5. Once the chicken is cooked through, remove it from the pot and place it on a cutting board. Use two forks to shred it into bite-size pieces. The chicken should be super tender and shred easily.
  6. Return the shredded chicken to the pot along with the chopped kale. Stir everything together and let the soup simmer for another 10 minutes. This gives the kale time to soften and lets the flavors fully develop.
  7. Give it a final taste — add a little more salt, pepper, or even a dash of curry powder if you want it bolder. Serve hot, topped with a handful of chopped cilantro (and maybe a squeeze of lime). 

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel Mansfield

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https://rachlmansfield.com/coconut-curry-chicken-lentil-soup/