Chicken & Chickpea Coconut Curry

This Chicken and Chickpea Coconut Curry Soup is the kind of simple, nourishing meal that makes seasonal cooking feel effortless. It’s rich with warming curry flavor and creamy coconut broth, yet still feels light, fresh, and incredibly wholesome.

One of my favorite things about this recipe is how beautifully it showcases local, seasonal ingredients. Tender bok choy adds freshness and extra nutrition, while locally raised chicken breasts and a combination of chicken bone broth and coconut milk create a deeply flavorful broth that feels both comforting and healing.

This is exactly the kind of meal I love making during late spring when CSA boxes and farmers market stands are overflowing with vibrant greens. It’s a wonderful way to turn fresh farm produce into a satisfying dinner without spending hours in the kitchen.

Even better? This soup comes together in just 30 minutes, making it perfect for busy weeknights when you still want something healthy and homemade on the table. The flavors deepen overnight too, so leftovers are just as delicious the next day.

If you’re looking for a cozy, nutrient-dense soup packed with protein, vegetables, and bold flavor, this Chicken and Chickpea Coconut Curry Soup is one you’ll come back to again and again. Leave a comment below if you make this soup. Cheers!

Chicken & Chickpea Coconut Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • 1 Tablespoons coconut oil
  • 1 medium sized onion, diced
  • 3 cloves of garlic, minced
  • 2 Tablespoons curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper freshly ground black pepper
  • 2 pounds boneless, skinless chicken breast
  • 3 cups chicken bone broth or stock
  • 1 (15 ounce) can of chickpeas, drained
  • 1 (15 ounce) can coconut milk
  • 1 Tablespoon fresh lime juice
  • 3 cups roughly chopped bok choy

Preparation

  1. Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
  2. Add in the chicken breast along with the bone broth. Bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked through. About 10-12 minutes. Remove the chicken and when cool enough to handle shred it with two forks. Return the chicken to the pot along with the chickpeas and coconut milk and simmer for 10 minutes. Add the lime juice and bok choy and keep on low heat until the greens wilts down. Season to taste with additional salt and pepper.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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