Curry Chicken Soup is a comforting, flavor-packed one-pot meal that combines tender chicken, red lentils, vibrant vegetables, warming curry spices ,and creamy coconut milk. It’s a recipe you’ll love because it’s straightforward to prepare, works on the stove or in the Instant Pot, and brings together wholesome ingredients for a hearty, satisfying bowl. With its mix of protein, fibre, and rich taste, this dish ticks a lot of boxes for busy dinners and weekly meal-prep alike.
Why You’ll Love This Recipe
- One pot (or Instant Pot) simplicity makes clean-up minimal.
- The combination of chicken thighs and red lentils gives you both flavour and substance.
- Warm spices like curry powder, fresh ginger and garlic elevate the broth into something special.
- The creamy coconut milk and a final squeeze of fresh lemon juice brighten and smooth out the flavours.
- It’s flexible — you can go stove or Instant Pot route, depending on your schedule.
- Leftovers reheat beautifully and can be served over rice or with bread for a more substantial meal.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 clove garlic, minced
- 1 tablespoon freshly minced ginger
- 4 teaspoons curry powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1 lb boneless & skinless chicken thighs
- Fine sea salt (e.g., Real Salt brand)
- ½ cup full-fat coconut milk
- Freshly ground black pepper
- Squeeze of fresh lemon juice
Step-by-Step: How to Make Curry Chicken Soup
Stove method:
- Warm the olive oil in a large pot or skillet over medium-high heat.
- Add the chopped onion, carrots, and celery, and sauté until they begin to soften — about 5 minutes.
- Stir in the garlic, ginger, and curry powder, cooking for another minute until aromatic.
- Pour in the vegetable broth and stir in the red lentils.
- Place the chicken thighs directly into the broth mixture.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes, until the lentils are tender and the chicken is fully cooked.
- Ensure the chicken is fully cooked by checking it reaches an internal temperature of 165°F (about 74°C), or slice it open to confirm.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the coconut milk.
- Season with additional salt, freshly ground pepper, and a squeeze of lemon juice to taste before serving.
Instant Pot method:
- Skip the oil (optional). Add onion, carrots, celery, garlic, ginger, curry powder, broth and lentils into the Instant Pot. Stir. Place the chicken thighs on top and sprinkle with 1 tsp salt.
- Secure lid, move steam-release to “Sealing”. Select Manual/Pressure Cook (High) for 10 minutes. After cook time, let pressure naturally release for 10 minutes. Then move valve to Venting to release any remaining pressure.
- Remove chicken with tongs, shred it on a cutting board then return it to the pot. Stir in the coconut milk. Adjust salt, pepper, and lemon juice to taste. Serve.
Helpful Tips
- Use red lentils because they cook quickly and help thicken the soup as they partially dissolve.
- If your broth is very high-sodium, start with less added salt and adjust at the end.
- For extra depth of flavor, you can toast the curry powder (and even a pinch of turmeric) briefly with the aromatics before adding liquid.
- To speed things up, you could choose to shred leftover cooked chicken instead of cooking raw thighs — though cooking raw gives more flavour infusion.
- If you prefer a thinner broth, add an extra ½ to 1 cup of vegetable broth or water at the end.
- Garnish ideas: chopped cilantro, a dollop of plain yogurt, or a few chilli flakes for heat.
Substitutions And Variations
- Chicken: You could use boneless chicken breasts (just check cooking time) or even pre-cooked rotisserie chicken shredded and added at the end.
- Lentils: If you only have green or brown lentils, you could use them — but note they take longer to cook and hold shape more (so texture will differ).
- Broth: You can substitute chicken broth for vegetable broth if preferred.
- Coconut milk: Use light coconut milk for fewer calories, though full-fat gives richer texture.
- Spice level: Add a chopped fresh chilli, or stir in some sriracha or chili powder if you prefer more heat.
- Vegetables: Feel free to add spinach or kale at the end for extra greens.
- Vegan option: Omit the chicken, use vegetable broth, and add extra lentils (or chickpeas) to keep protein and texture.
Storage Instructions
- Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days.
- To freeze: Once cooled, freeze in portion-sized containers for up to 3 months.
- Reheating: From fridge, warm gently on the stove, stirring occasionally. If frozen, thaw overnight and reheat until piping hot. If soup has thickened, stir in a splash of broth or water.
- Note: The lentils will continue to absorb liquid over time, so you may need to adjust consistency upon reheating.
Nutritional Information
- Calories: ~290 kcal
- Carbohydrates: ~27 g
- Protein: ~24 g
- Fat: ~10 g (Saturated fat ~5 g)
- Cholesterol: ~72 mg
- Sodium: ~737 mg
- Potassium: ~710 mg
- Fiber: ~11 g
- Sugar: ~5 g
- Vitamin A: ~5,562 IU
- Vitamin C: ~6 mg
- Calcium: ~56 mg
- Iron: ~4 mg
Serving Suggestions
- Serve the soup in bowls with a side of crusty bread, naan, or a warm flatbread for dipping.
- For a more substantial meal, serve the soup over steamed rice or quinoa (especially the leftovers).
- Add a fresh side salad (e.g., cucumber, tomato, lemon-dressed greens) to lighten and contrast the rich curry flavour.
- A dollop of plain yogurt or a swirl of extra coconut milk on top makes for a nice presentation and a creamy finish.
- Garnish with fresh herbs (cilantro or parsley), chopped chillies or a squeeze of lemon to brighten each bowl.
Frequently Asked Questions About Curry Chicken Soup
Can I use chicken breasts instead of thighs?
Absolutely — boneless, skinless chicken breasts are a suitable substitute. Just be mindful of the cooking time, as they tend to cook a bit faster than thighs.
Do the lentils need to be soaked beforehand?
No, red lentils in particular do not require soaking. They cook very quickly and when added directly to the broth they help thicken the soup as they soften and partially dissolve.
My soup turns out too thick after refrigeration — what can I do?
Lentils will continue to absorb liquid while cooling and sitting in the fridge, which may make the soup quite thick. To loosen it when reheating, stir in a splash of vegetable broth or water until you reach your desired consistency. Also warm gently on the stove rather than microwave to preserve texture.
Can this recipe be frozen?
Yes — this soup freezes well. Cool completely, then portion into freezer-safe containers and freeze for up to 3 months. When thawing, do so overnight in the fridge (or a few hours at room temperature) and reheat on the stove. You may need to add extra liquid if the lentils have thickened the base.
How can I make it spicier or milder?
For milder, use fewer curry powder teaspoons or choose a mild blend. For spicier, you can add chopped fresh chilli (serrano or jalapeño), chilli flakes, or even a teaspoon of chilli powder/sriracha.
Final Thoughts
Thank you so much for trying this Curry Chicken Soup — I hope you enjoy it as much as I do! It’s one of those dishes that feels both cozy and special: the ease of the one-pot method (whether on the stove or Instant Pot) combined with the rich curry flavors, creamy coconut milk, and tender chicken make it a real winner. I love how the lentils add texture, body, and nutrition without extra fuss. I encourage you to make the recipe your own — tweak the spice, add extra veggies, or swap in ingredients you love. Wishing you a wonderful cooking experience and many delicious bowls ahead. Thanks for being part of the food-loving community. Happy cooking and happy eating!
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Curry Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Curry Chicken Soup is a flavorful, one-pot dish made with tender chicken thighs, red lentils, warming curry spices, and creamy coconut milk. Perfect for stove or Instant Pot, it’s quick, hearty, and comforting.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 clove garlic, minced
1 tablespoon freshly minced ginger
4 teaspoons curry powder
4 cups vegetable broth
1 cup red lentils
1 lb boneless & skinless chicken thighs
Fine sea salt
½ cup full-fat coconut milk
Freshly ground black pepper
Squeeze of fresh lemon juice
Instructions
Stove method:
- Warm the olive oil in a large pot or skillet over medium-high heat.
- Add the chopped onion, carrots, and celery, and sauté until they begin to soften — about 5 minutes.
- Stir in the garlic, ginger, and curry powder, cooking for another minute until aromatic.
- Pour in the vegetable broth and stir in the red lentils.
- Place the chicken thighs directly into the broth mixture.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes, until the lentils are tender and the chicken is fully cooked.
- Ensure the chicken is fully cooked by checking it reaches an internal temperature of 165°F (about 74°C), or slice it open to confirm.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the coconut milk.
- Season with additional salt, freshly ground pepper, and a squeeze of lemon juice to taste before serving.
Instant Pot method:
- Skip the oil (optional). Add onion, carrots, celery, garlic, ginger, curry powder, broth and lentils into the Instant Pot. Stir. Place the chicken thighs on top and sprinkle with 1 tsp salt.
- Secure lid, move steam-release to “Sealing”. Select Manual/Pressure Cook (High) for 10 minutes. After cook time, let pressure naturally release for 10 minutes. Then move valve to Venting to release any remaining pressure.
- Remove chicken with tongs, shred it on a cutting board then return it to the pot. Stir in the coconut milk. Adjust salt, pepper, and lemon juice to taste. Serve.
Notes
Use light coconut milk for a lower-calorie version.
Add spinach or kale at the end for more greens.
Leftovers can be served over rice for a heartier meal.
Adjust spices for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Carbohydrates: 27 g
- Protein: 24 g