Curried Creamy Chicken and Vegetable Soup

  • Active Time 15m
  • Total Time 30m
  • Rating ****

6 to 8 servings

There are few soups that you’d crave on a hot day as much as you might on a cold winter evening, but this one falls into that category. The combination of butternut squash, coconut milk, chicken and lime juice is both comforting and light on the palate. As red curry pastes can vary, add in a bit at a time until you reach your desired level of spice and flavor. (And beware of picking up a jar of Thai red chili paste instead of the curry, as they can come in similar jars!)


  • 2 cups cubed butternut squash
  • 1 (13.5-ounce) can light unsweetened coconut milk
  • 3 cups low-sodium chicken broth
  • 2 1/2 cups baby spinach
  • 1 (8-ounce) can straw mushrooms (or 1 cup thinly sliced white mushrooms)
  • 1 1/2 cups shredded cooked skinless chicken breast
  • 1/4 cup lime juice (about 2 limes)
  • 3 teaspoons brown sugar
  • 3 teaspoons Thai red curry paste, or to taste
  • Salt to taste
  • Cilantro leaves for garnish


In a medium saucepan over medium-high heat, combine the squash, coconut milk and broth. Bring to a simmer then lower the heat to medium. Continue to simmer until the squash is tender, about 4 more minutes.

Add the spinach, mushrooms, chicken, lime juice, sugar, curry paste to taste and salt. Continue simmering until the flavors are well combined and the chicken is heated through, about 3 or 4 minutes. Garnish with cilantro.

Recipe reprinted by permission of All rights reserved.

RecID 12098

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