Go Back
–+ servings
Overhead view of 2 bowls of chicken coconut curry soup garnished with chopped coriander. Dish of chopped coriander to the left side.
Print

📋 Chicken Coconut Curry Soup

Chicken coconut curry soup is a mild and creamy soup. Delicious and easy to make it serves 6 and can be a meal on its own.
Course Dinner, Lunch
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Calories 365kcal
Author Neil

Ingredients

  • 1 L Chicken Stock
  • 2 Skinless Boneless Chicken breasts about 300g
  • 1 tablespoon coconut oil
  • 3 carrots peeled and diced
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 tablespoon honey
  • 1 tablespoon green curry paste
  • 200 g cooked rice
  • 400 ml can coconut milk
  • 1 tablespoon coriander cilantro

Instructions

  • Place a medium saucepan over a medium heat. Add the chicken stock and chicken breasts. Bring to the boil and simmer for about 15 minutes.
  • Once chicken is cooked turn off heat. Remove chicken from saucepan (do not throw out the stock) using a slotted spoon and shred it using two forks. Set both stock and chicken aside.
  • Whilst chicken is cooking, in a separate large saucepan gently heat the coconut oil over a medium heat. Then add the carrots, onion and pepper and sauté until softened, about 5 - 6 minutes. Stir in the honey and green curry paste.
  • Add back the reserved chicken stock and chicken and simmer for 10 minutes. Turn off the heat and stir in the cooked rice, then the coconut milk.
  • Serve in bowls garnished with the coriander.

Nutrition

Calories: 365kcal | Carbohydrates: 30g | Protein: 15g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 325mg | Potassium: 679mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6144IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 2mg