Coconut and curry were meant to go together – the flavor is a delicious combination and this soup is full of shredded chicken. Chicken Coconut Curry soup is one hearty bowl and can warm up any cold winter day! You can cook this soup up within 3 hours with a crockpot or within 30 minutes on the stove so it will fit any schedule you have. The warm spices warm you up from the inside out and are a perfect pairing with the shredded chicken.
When you’re on any diet, not just Weight Watchers, one of the best things for you is a high protein low carb meal. The high protein helps keep you full and satisfied, while the low carb keeps your blood sugar in check as well as helps lower the calories of the overall meal.
For more healthy, high protein low carb soups, check out this list of 27 Weight Watcher Soup Recipes.
Three reasons why you need to make this recipe!
There is only one step.
Yes, it’s that easy! Just put the ingredients in the crockpot and let it cook. You can set it up before you head out the door, and dinner will be waiting for you when you get home. Imagine having a hot dinner ready to go when you come bustling in from the cold!
It’s high in protein and low in carbs.
One cup is 36 grams of protein and only 6 carbs! Sounds crazy, but it’s true. Chicken Coconut Curry Soup is made with lots of warm spices, tender chicken, and creamy coconut milk. No carbs in sight.
It’s a good switch-up from the classic White Chicken Chili.
While White Chicken Chili is a great dish, it’s often the go to when you have shredded chicken for a soup. This Chicken Coconut Curry soup spices things up and keeps the menu varied.
Ingredients you need to make Chicken Coconut Curry Soup:
- 3 cups shredded chicken
- 1 cup diced red onion
- 2 cloves of fresh garlic, diced
- 2 cups chicken broth
- 1 can (398ml) light coconut milk
- ¾ tablespoon curry powder
- ½ teaspoon turmeric powder
- 1.5 teaspoon garam masala
- ½ teaspoon black pepper
- ¼ teaspoon salt
How to make Chicken Coconut Curry Soup (step by step):
- Turn the crock pot to low and add all ingredients. Stir well and simmer for approx 3 hours, stirring occasionally. Makes 5 cups.
Makes 5 cups. Nutrition info for 1 cup: Calories 245, Fat 8 g, Saturated fat 4.9 g, Carbs 6 g, Fiber .9 g, Sugars 1.4 g, Sodium 330 mg, Protein 36 g.
WW Points
- Shredded chicken 0 points
- Diced red onion 0 points
- Diced fresh garlic 0 points
- Chicken broth 0 points
- Light coconut milk 15 points
- Curry powder 0 points
- Tumeric powder 0 points
- Garam masala 0 points
- Black pepper 0 points
- Salt 0 points
3 points per cup based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
2 SP freestyle, 4 sp or 3pp each.
Different ways to change up this recipe:
- Since this dish is so low in carbs and points, feel free to serve with toasted Naan bread!
- To lower this to a zero-point meal, you could use almond milk or even a blend of almond and coconut milk. But it would take out the coconut flavor so be mindful of that. Coconut adds flavor as well as creaminess.
- Experiment with different meats! You could do shredded beef or pork for an even heartier option. It would add Weight Watchers points due to the fattiness of the meat, but it would be delicious.
Tips and Tricks for Making Chicken Coconut Curry Soup:
- I cook my shredded chicken in the crock pot, but you can always use leftover rotisserie chicken, or even buy pre-cooked, shredded chicken from the store.
- Make this on the stove by adding all ingredients to a pot and letting it simmer for 30 minutes.
- You can make this ahead of time and let it sit in the fridge for up to 7 days. The flavors meld overnight, so it’s a great option to prep for lunches for the week.
- Freeze chicken coconut curry soup for up to 3 months in ziplock freezer bags.
Similar recipes you’ll enjoy:
- 35 Easy Weight Watchers Breakfast Ideas
- Chicken Fritatta (Southwestern Style)
- Deliciously Simple Salmon Ceviche
chicken coconut curry soup
Ingredients
- 3 cups shredded chicken, I cook mine in the crock pot
- 1 cup diced red onion
- 2 cloves of fresh garlic, diced
- 2 cups chicken broth
- 1 can, 398ml light coconut milk
- 3/4 Tbsp curry powder
- 1/2 tsp tumeric powder
- 1.5 tsp garam masala
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Turn the crock pot to low and add all ingredients. Stir well and simmer for approx 3 hours, stirring occasionally. Makes 5 cups.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I put raw chicken in here to cook at same time or does chicken already need to be cooked?
No, I would definitely have the chicken cooked first