Curried Chicken & Cauliflower Rice Soup

This Curried Chicken & Cauliflower Rice Soup is a cozy, golden bowl of tender chicken, riced cauliflower and silky coconut milk, warmed through with a generous dose of curry powder. It takes about five minutes of prep and a handful of ingredients, and it happens to be low-carb, grain-free and gluten-free, too.

We first made this soup during a record-breaking cold snap, the kind that chills you right to the bone. Nothing warms you up faster than a steaming bowl of homemade soup, and the bright yellow color alone feels like a little bit of sunshine on a gray day.

Key Ingredients & Substitutions

• Chicken breast. Cut into 1-inch cubes so every piece cooks evenly. Boneless, skinless thighs work beautifully too and stay a little juicier during the simmer. Leftover rotisserie chicken is a great shortcut; stir it in for the last 10 minutes.
• Cauliflower rice. Packaged riced cauliflower (fresh or frozen) keeps this soup easy. You can also pulse cauliflower florets in a food processor until they look like grains of rice. For a thicker, heartier soup, use a full 12-ounce bag.
• Coconut milk. Unsweetened canned coconut milk gives the broth its creamy body. Full-fat is richest, but light coconut milk works if you want a thinner soup. We like Thai Kitchen unsweetened coconut milk. Shake the can well before opening.
• Curry powder. Curry powder is a blend of five to ten spices such as turmeric, cumin, coriander and ginger, so every brand tastes a little different. A mild blend like Rani mild curry powder lets you use the full amount without too much heat. If yours runs hot, start with 2 tablespoons and add more to taste.
• Chicken broth. Use a good-quality broth such as Pacific Foods organic chicken broth, or swap in vegetable broth. Low-sodium broth gives you more control over the salt.
• Coconut oil. Coconut oil complements the coconut milk, but olive oil or avocado oil work just as well for browning the chicken.

How to Make Curried Chicken & Cauliflower Rice Soup Step by Step

Step 1: Pat the chicken breast dry and cut it into 1-inch cubes.

Step 2: Heat the coconut oil in a large pot over medium heat. Add the chicken and cook, stirring occasionally, until it is no longer pink on the outside, then stir in the cauliflower rice and cook for 2 to 3 minutes more.

Step 3: Pour in the chicken broth and the coconut milk.

Step 4: Add the curry powder and stir until it dissolves into the broth.

Step 5: Bring the soup to a low boil, then reduce the heat to low and simmer for 30 minutes, stirring now and then, until the chicken is tender.

Step 6: Season with salt and pepper, ladle into bowls and top with sliced green onions. Then just serve and enjoy!

Helpful Tips

Bloom the curry for extra flavor. If you have an extra minute, stir the curry powder into the hot oil and chicken for about 30 seconds before adding the liquids. Toasting the spices this way deepens their flavor and takes away any raw, dusty taste.

Don't let it boil hard. Coconut milk can separate if it boils vigorously for a long time. Once the soup reaches a low boil, turn the heat down so it barely bubbles for the rest of the simmer.

Use a big enough pot. A large stainless steel stock pot or a Dutch oven gives the chicken room to brown instead of steam, and leaves plenty of space for stirring.

Season at the end. Broth and curry blends vary a lot in salt, so wait until the soup has simmered before adding salt and pepper. Taste, adjust, and taste again.

Adjust the thickness. For a thinner, brothier soup, add another cup of broth. For a thicker one, add more cauliflower rice or let it simmer uncovered for an extra 10 minutes.

Variations

• Add vegetables. Stir in diced onion, garlic and red bell pepper with the chicken, or add a couple of handfuls of baby spinach at the end.
• Make it spicier. Add a pinch of cayenne, a spoonful of red curry paste or a sliced jalapeño. Our Goan Shrimp Curry is another great option when you want a bolder coconut curry.
• Swap the protein. Try shrimp (add it during the last 5 minutes), turkey, or chickpeas for a meatless version made with vegetable broth.
• Add a squeeze of lime. Fresh lime juice and chopped cilantro stirred in right before serving brighten the rich coconut broth.
• Turn it into a noodle bowl. If you aren't eating low-carb, serve it over rice noodles, or try our Chicken Curry with Noodles.

Serving Ideas

This soup is filling enough to be a meal on its own, but a crisp side keeps things fresh. A cool, crunchy wedge salad with blue cheese dressing pairs well with the warm spices, and crunchy baked parmesan crisps make a fun low-carb topper or dipper.

If carbs aren't a concern, serve it with warm Greek Yogurt Flatbread or soft breadsticks for dunking. Want more cauliflower? Spoon the soup over a scoop of Cilantro Lime Cauliflower Rice for an even heartier bowl.

Storing & Freezing

Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so it makes a great make-ahead lunch. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring halfway through.

To freeze, portion the cooled soup into freezer-safe containers, leaving about an inch of room at the top, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The coconut milk may look a little grainy after freezing; a good stir while it warms up brings it back together.

More Soups

If you loved this recipe, here are a few more soups you might enjoy:

• Roasted Cauliflower Rice and Tomato Parmesan Soup
• Easy Keto Sausage & Pepper Soup
• Spicy Creamy Chicken Poblano Soup
• Easy Chicken Ramen

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