Chicken Curry Soup (Slow Cooker Recipe)

Chicken curry soup is one part spicy curry and one part chunky chicken soup. It’s comforting on a rainy day and good for a weeknight.

You can enjoy this as is for a low-carb or keto eating plan, or you can serve this over rice for a regular meal.

This soup has lots of flavor, but I don’t add any salt during the cooking process. (None called for in the recipe). So you’ll want to add salt to taste at the end. It truly brings out all the flavors of the spices and chicken.

What Can You Add To Curry Chicken Soup For More Flavor?

While I find these spices to be perfect for the dish, others who love a very spicy curry may find it to be a bit mild. I recommend making the recipe as is, and if it’s too mild (after adding salt), you can stir in more spices to taste. Any of the spices can be increased to taste. Just make sure you stir well while the soup is still hot so they get properly incorporated into the soup.

What Do You Serve With Chicken Curry Soup?

Pretty much any Indian side dish will work well here. Three options I think would work best are:

• Whole Wheat Naan Bread
• Brown rice
• Brown rice noodles
• Salad

Recipe Variations

If you want to round out this soup a bit more, you can add any of the following:

• 1 cup chopped carrots
• 1 cup peas
• 1 cup chopped red bell peppers
• 1 cup of any other veggies you think you would like in an Indian dish, such as potatoes or sweet potatoes.
• Use chicken breasts instead of chicken thighs
• Use shrimp in addition to, or in place of, chicken
• Fresh lime juice for garnish (lime wedges)
• Fresh cilantro for garnish
• Red pepper flakes for extra spice
• 2 teaspoons to 2 tablespoons ground turmeric, depending on your tastes.
• If you want this to be soupier, simply add chicken broth.

What Is Curry Soup Made Of?

Boneless, skinless chicken thighs – Trim off any fat you don’t want.

Coconut milk – Make sure it’s full-fat.

Canned coconut cream – no sugar added, optional addition if you are following a keto eating plan.

Riced cauliflower – I used the frozen stuff.

Canned diced tomatoes – No sugar added.

Yellow onion – This is about 1 medium onion. Peel and chop.

Garlic cloves – You can mince or press these. You can also use more if you wish.

Fresh minced ginger – Peel it, then mince it. The peel is edible, but I find it’s better without the peel in this recipe.

Red curry paste – I used the Thai Kitchen brand. It’s tasty and has a clean ingredient list.

Curry powder

Garam masala

Ground coriander

How To Make Chicken Curry Soup

Chop the onion, then mince the ginger and press the garlic.

If you are using a slow cooker, do the next steps in a large pot on your stovetop.

If you are using an Instant Pot or Ninja Foodie, you can do this directly in the appliance insert on the “Sauté” setting.

Melt the coconut oil.

To the heated coconut oil, add the onion and sauté them until they are translucent. Then add the ginger and sauté for another minute or two before finally adding the garlic. Stir for about 1 minute after adding the garlic. Then add the chicken thighs.

You only want to brown the thighs lightly, then add the curry paste, and spices, stirring each time, and finally, add the tomatoes.

If you have done everything up to this point in a pot, you’ll want to transfer everything now to your slow cooker. Add the coconut milk coconut cream (if using) and finally the riced cauliflower. (It’s fine if it’s frozen).

If using a slow cooker, set the heat to low and cook for 4-6 hours. The chicken should easily fall apart when it’s done, making it quite simple to shred it.

If using an Instant Pot or Ninja Foodi, set it to pressure cook on high for 20-25 minutes.

Serve as is, or serve over rice.

How To Store Chicken Curry Soup

This will store well in an airtight container in the refrigerator for up to 3 days.

Freezing

If packed well, this will keep in the freezer for up to 4 months.

Reheating

From frozen: Thaw in the fridge for 24 hours before heating.

From cold: Warm this in a pot on your stovetop, or heat it in a microwave-safe bowl in your microwave.

Recipe Supplies

For this recipe, you’ll want either a slow cooker, a Ninja Foodie, or an Instant Pot. You can find any of these on Amazon by clicking one of the images here. (Affiliate links)

More Healthy Curry Recipes

• Coconut Curry Chicken
• Sweet Potato Curry
• Kofta Curry
• Vegetable Curry

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Chicken Curry Soup Recipe Card + Video