Creamy Thai Curry Chicken Soup (Dairy-Free Comfort Food)
- ruehite
- Nov 30
- 7 min read
The Cozy Curry Soup That Became My Healthy Reset Recipe
This the soup I make when I want something that tastes like I spent hours in the kitchen (but really didn't), something that feels indulgent and cozy but also nourishing.
The flavor is insane—savory, complex, with just the right amount of heat and that silky, luxurious texture from the cashew cream. It's proof that healthy eating doesn't have to be bland or restrictive.
There's something magical about Thai curry.
It's comfort in the form of a paste. I've spent years chasing that flavor through Thai restaurants across different cities, always marveling at how curry can be both sweet and savory, both gentle and bold.
This soup was born on one of those days when I wanted that exact feeling—the warmth of Thai curry—but I also wanted something that felt nourishing, clean, and whole. No heavy creams. No dairy weighing me down. Just pure, vibrant ingredients that would make my body feel as good as my taste buds.
What emerged from my kitchen that day was this Thai-American fusion: a creamy, golden curry soup that tastes absolutely incredible.
I'm talking savory, complex, with layers of flavor that unfold with each spoonful. The Thai curry brings that aromatic, slightly sweet earthiness. The Scotch bonnet adds a gentle warmth that builds.
The cashew cream makes it silky and luxurious.
And when all those flavors marry together with the tender chicken and hearty kale? It's the kind of soup that makes you close your eyes after the first bite.
It tastes indulgent—like something you'd order at a cozy restaurant on a cold night—but it's made entirely of whole foods.
It's become my go-to during cold season, when I need something that comforts my soul while also supporting my immune system. Bonus: it tastes even better the next day.
Why This Soup Is Perfect for Cold Season (And Your Healthy Reset)
Let's talk about what makes this soup special beyond just taste. Every ingredient here serves a purpose:
Immune-Boosting Powerhouses:
Fresh garlic and the ginger in Thai curry paste are natural immune supporters
Turmeric in curry powder is a potent anti-inflammatory
Kale delivers vitamins K, C, and antioxidants
Scotch bonnet pepper contains capsaicin, which can help boost metabolism and clear sinuses
Whole Food Goodness: This soup is naturally gluten-free and dairy-free, but you'd never know it from the rich, creamy texture. The secret? Cashew cream. It gives you that velvety, luxurious mouthfeel without any of the heaviness of dairy cream or cheese.
Comfort Without Compromise: This is what elevated home cooking is all about for me. You don't have to choose between food that makes you feel good emotionally and food that makes you feel good physically.
This soup does both.
The flavor is bold, savory, perfectly balanced between the aromatic curry spices and the rich, creamy base.
Every spoonful is deeply satisfying—the kind of soup that warms you from the inside out and makes you want to cook a double batch immediately.
Options:
Coconut Cream: While I use homemade cashew cream in this recipe, you can absolutely substitute full-fat coconut cream if you love that coconut flavor. It pairs beautifully with Thai curry and is equally dairy-free and whole-food based.
Chicken: Boneless, chicken thighs (skin on or off) work best here for tenderness, but you can use bone-in thighs and remove the bones after cooking, or even substitute with tofu or potatoes for a plant-based version.
Microgreens: These are optional but add a fresh, peppery note and extra nutrients. If you don't have them, no worries—the soup is incredible without them too.
Creamy Thai Curry Chicken Soup
Prep Time: 20 minutes (plus cashew soaking time)
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 - 6 generous bowls
Diet: Gluten-free, Dairy-free, Whole Food
Ingredients
For the Soup:
4 tablespoons olive oil, divided
1 large yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
4 stems of fresh rosemary (or 1 tablespoon dried)
handful of microgreens (optional)
2-3 tablespoons green Thai curry paste
1 tablespoon curry powder
1½ pounds boneless, chicken thighs (about 4-6 thighs)
salt to taste (for seasoning chicken)
black pepper to taste (for seasoning chicken)
1 tablespoon paprika (for seasoning chicken)
1 tablespoon Trader Joe's 21 Seasoning Salute (or Italian seasoning blend)
4 cups vegetable broth or stock (1 carton)
3-4 cups fresh kale, stems removed and roughly chopped
1 whole Scotch bonnet pepper (do not pierce if you want mild heat)
¾ to 1 cup Cashew Cream (recipe below)
Salt and black pepper, to taste
Instructions
1. Start with the Aromatics
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it begins to soften and turn translucent.
2. Layer the Vegetables
Add the carrots to the pot and cook for another 3 minutes, stirring occasionally. Then add the celery and continue to cook for 2-3 minutes more. These vegetables form the flavorful base of your soup.
3. Add the Fresh Herbs
Stir in the garlic, rosemary, and microgreens (if using). Let everything sweat together, covered, for about 10 minutes over medium-low heat. This allows the flavors to meld beautifully.
4. Season the Chicken
While the vegetables are sweating, season your chicken thighs on both sides with salt, pepper, paprika, and the 21 Seasoning Salute. Set aside.
5. Build the Curry Base
Add the Thai curry paste and curry powder to the vegetables. Stir well to coat everything, toasting the spices for about 1 minute until fragrant. Remove the vegetable mixture from the pot and set aside in a bowl.
6. Sear the Chicken
Add the remaining tablespoon of olive oil to the same pot (don't clean it—those browned bits are flavor!). Add the seasoned chicken thighs and sear for 3-4 minutes per side until golden brown. Sprinkle an additional ½ tablespoon each of Thai curry paste and curry powder over the chicken as it cooks.
7. Marry the Flavors
Return the sautéed vegetables to the pot with the chicken. Stir everything together and let the flavors marry for 2-3 minutes.
8. Add the Broth
Pour in the vegetable broth and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
9. Chop the Chicken
Remove the chicken from the pot and place on a cutting board. Using a knife, chop the chicken into large, hearty, soup-sized pieces. Add chicken back into the pot.
10. Add the Greens and Heat
Add the chopped kale to the pot and stir. Once kale is incorporated, place the whole Scotch bonnet pepper in the center of the pot (this makes it easy to find and remove later). Let the kale cook down for 5-7 minutes until tender but still vibrant.
11. Remove the Pepper
Using a slotted spoon, carefully remove the Scotch bonnet pepper and discard it.
12. Make It Creamy
Reduce heat to low. Add the cashew cream one large spoonful at a time (about 6 spoonfuls total, or ¾ to 1 cup), stirring after each addition until you reach your desired creamy consistency.
13. Final Seasoning
Taste and adjust with additional salt and black pepper as needed. Remember, the flavors will have concentrated, so taste before adding more salt.
14. Serve
Ladle into bowls and serve hot. The first spoonful should be a moment—that perfect combination of creamy, savory, aromatic, and just slightly spicy. The tender chicken, the silky broth, the earthy kale all coming together in this incredibly satisfying bowl. This soup is even better the next day as the flavors continue to develop and deepen!
Cashew Cream:
When making cashew cream specifically for the Thai Curry Chicken Soup, add these optional ingredients to the blender along with the basic cashew cream ingredients:
1 tablespoon microgreens (optional, for extra freshness)
¼ teaspoon paprika (for a subtle warmth that complements the curry)
Blend as directed above. This creates a cream that's already infused with flavors that complement the soup beautifully.
Storage
Store cashew cream in an airtight container in the refrigerator for up to 5 days. It will thicken as it sits—just stir well or add a splash of water to thin it out before using.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of vegetable broth or water if the soup has thickened. The cashew cream may separate slightly when reheated—just stir well and it will come back together.
Notes & Tips
Spice Level: Leaving the Scotch bonnet whole gives a gentle warmth. If you want more heat, pierce it with a knife before adding to the soup, or remove it earlier for less heat.
Consistency: The amount of cashew cream you use will depend on how creamy you like your soup. Start with less and add more to taste.
Make Ahead: You can prepare the soup base (everything except the cashew cream) up to 2 days ahead. Add the cream when reheating.
Coconut Cream Substitute: Use the same amount of full-fat coconut cream in place of cashew cream for a different flavor profile.
Nutrition Highlights (Per Serving)
This whole-food soup delivers:
High-quality protein from chicken and cashews
Fiber from vegetables and kale
Healthy fats from olive oil and cashews
Vitamins A, C, and K
Anti-inflammatory compounds from turmeric and ginger
No added sugars, dairy, or gluten
Final Thoughts
This Creamy Thai Curry Chicken Soup represents everything I love about elevated home cooking: bold, crave-worthy flavors, wholesome ingredients, and the kind of comfort that goes deeper than just a full belly.
Sometimes the most delicious food is also the best for you.
Whether you're in the middle of a January reset, fighting off a winter cold, or just craving something warm and nourishing, this soup delivers. And with that cashew cream in your arsenal? You've just opened up a world of dairy-free possibilities.
From my travels to YOUR table—or in this case, from my many Thai restaurant adventures to your soup bowl.
Have you made this recipe? I'd love to hear how it turned out! Share your creations and tag @arosesglobalkitchen.
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