Coconut Curry Chicken Lentil Soup Recipe

This simple hearty chicken lentil soup is a non-spicy curry flavored dish perfect for service with your favorite rolls and works great for leftover Thanksgiving turkey or rotisserie chicken.

Whenever I have leftover chicken or turkey I make this coconut curry chicken lentil soup recipe. It’s so yummy, easy, and just a little different than your normal leftover type soup. It has an Indian feel so it’s great to serve with naan bread which I’ve found at both Trader Joe’s and Whole Foods.

What We Love About Coconut Lentil Soup

It comes together fast enough making it a great weeknight meal. It can be made ahead of time and just reheated making it one of my go-to recipes for when I’m taking dinner to a friend.

Even better, it freezes like a dream! Normally I make half a recipe (just for me and Daniel) but since I wanted extra in the freezer I doubled it. The recipe can be increased ore reduced easily. Just stick to the same proportions.

I like to grab a rotisserie chicken and use part of it for this but if you can easily make your own chicken especially if you make this in the Instant Pot.

Ingredients You’ll Need for Curry Coconut Lentil Soup

This tastes flavorful and full of delicious complex spices. But the best part is that all of these items are things I usually have on hand!

• 2 Chicken Breasts, cooked and chopped
• 12-16 C Water (depending on how much the lentils suck up and how thick of a soup you want)
• 1 Bag Lentils
• 6 Cubes Chicken Bouillon (or substitute 6 of the cups of water for chicken broth)
• 3 Heaping TBS Curry Powder (or more to taste)
• 1 Can Coconut Milk (I always use the light or reduced fat kind)
• Salt, Pepper, and Onion powder to taste

How to Make Coconut Curry Lentil Soup with Chicken

One of the best parts of using lentils is how quickly they cook up. You can have this soup ready in less than half an hour.

1. Boil lentils and chicken in 8 oz water until lentils are tender. Keep an eye on it so that the water doesn’t burn off.
2. Add bouillon, curry powder, coconut milk, and additional water to the desired consistency.
3. Add other seasonings to taste. Serve and enjoy!

Instant Pot Curry Coconut Chicken Lentil Soup

For years I made this recipe just on the stovetop but I have fallen in love with my Instant Pot and love how quickly and easy it comes together in my electric pressure cooker without any babysitting!

1. If you are starting with raw chicken add 1 cup water and your chicken cook on high pressure for 8 minutes natural release for 8 minutes. Shred or cube and put back in your pot.
2. Put your precooked chicken and 1 lbs of lentils in the instant pot. Top with 7 cups water. Cook on high for 20 minutes. Use a quick release.
3. Stir in coconut milk, bouillon and spices. Add any extra water or seasonings to your personal preferences and serve!

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