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📋 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 minutes
Cook Time 30 minutes minutes
Servings 6
Calories 365 kcal
Author Neil
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
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.
Calories: 365 kcal | Carbohydrates: 30 g | Protein: 15 g | Fat: 22 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 29 mg | Sodium: 325 mg | Potassium: 679 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 6144 IU | Vitamin C: 33 mg | Calcium: 42 mg | Iron: 2 mg