Curried Chicken Soup

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The heat level in this Curried Chicken Soup can be adjusted according to your tolerance for spicy foods.

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings ServingsServings


  • 1 tablespoon:peanut oil
  • 1 clove :garlic, minced
  • 1/2 carrot,:peeled and diced
  • 1 (14 ounce):can coconut milk
  • 1 tablespoon:green curry paste
  • 2 skinless,:boneless chicken breasts, cubed
  • 3 cups:chicken stock
  • 1 lime,:juiced
  • 1/4 cup:chopped green onions



  1. Heat the oil in a medium pot over medium heat.
  2. Stir in the garlic and carrot, and cook 5 minutes.
  3. Mix in 1/4 the coconut milk.
  4. Stirring constantly, bring to a boil. Mix in curry paste.
  5. Place the chicken in the pot, and toss to coat.
  6. Reduce heat to low, and pour in the chicken stock. Cook until heated through.
  7. Stir in remaining coconut milk, lime juice, and green onions.
  8. Continue to cook and stir at least 10 minutes before serving. Serves 4

You can adjust the amount of green curry paste to lessen the amount of heat

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