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Coconut Curry Chicken Soup

Coconut Curry Chicken Soup in Bowl
A hearty homemade coconut curry chicken soup that's perfect for a chilly fall day. Mildly spiced with full-on flavour!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoons coconut oil
  • 1 medium sweet onion, chopped
  • 2 tablespoons Thai green curry paste (I used Thai Kitchen brand)
  • 2 coarsely chopped garlic cloves
  • 3 cups low sodium chicken broth
  • ¾ cup thinly sliced carrots
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • ½ chicken bouillon cube (about 50 grams- add more if desired)
  • 1 ½ cups cooked chopped chicken
  • 1 400 mL can coconut milk
  • 1 ½ cups cooked brown rice (about ½ cup uncooked)
  • 1 bunch of Thai basil

Instructions

  • Heat coconut oil over medium heat in a large pot until it is melted. Add onion and cook until tender.
  • Add curry paste and garlic, stir and cook for one minute.
  • Add chicken stock, carrots, fish sauce, brown sugar and bouillon cube. Cook covered until carrots are tender.
  • Add chicken, coconut milk and cooked rice. Simmer for at least 10 minutes on low heat, stirring occasionally.
  • Tear pieces of Thai basil and add to the top of each soup bowl serving.

Notes

  • This recipe works well using leftover roasted chicken and homemade stock. Adjust the amount of flavouring you need based on how you prepared your chicken stock.