Three-quarter view of bowl of coconut curry chicken soup with carrots and kale

Coconut Curry Soup with Chicken, Carrots, and Kale

Course: Main Course, Soup
Cuisine: Asian
Keyword: coconut curry soup, easy dinner
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Caroline Lindsey
Coconut curry chicken soup with carrots and kale is a rich and creamy low carb comfort food. What’s more, it can be made in 30 minutes or less - quick and easy enough for any weeknight dinner!
Print Recipe


  • 3 cups shredded cooked chicken
  • 3 cups shredded or grated carrots (3-4 large carrots)
  • 6 cups loosely packed fresh kale stems removed and torn into bite-sized pieces
  • parsley to garnish optional

For the broth

  • 2 14-oz cans coconut milk full fat
  • 2 14-oz cans chicken broth
  • 1/2 cup lime juice
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1/2 tsp chili powder
  • 1/4-1/2 tsp cayenne pepper to taste
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • kosher salt to taste


  • Add all broth ingredients to a large saucepan and bring to a boil. Reduce to simmer.
  • Add chicken and carrots and simmer for about 10 minutes, or until carrots are tender.
  • Stir in kale until wilted and tender. Serve, garnished with parsley, if desired!


See notes in blog post to modify to make gluten free, paleo, Whole30, or keto.