Thai Coconut Curry Chicken Soup Recipe

Name: Thai Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Boneless Chicken Breast, Cut Into Bite Sized Pieces; 1 Tablespoon Olive Oil; 2 cups Coconut Milk; 1 cup Filtered Water; 1 cup No-chicken / Vegetable Broth; 1/3 cups Finely Chopped Green Onions; 1/2 cups Sliced Mushrooms; 1 Tablespoon Fresh Grated Ginger; 1 Tablespoon Thai Red Curry Paste; 2 Tablespoons Fish Sauce; 1/4 teaspoons Cayenne Pepper; 1 dash Salt And Pepper, to taste; 1/2 bunches Dinosaur Kale, Sliced Into Thin Strips

Servings: persons

1 whole Boneless Chicken Breast, Cut Into Bite Sized Pieces
1 Tablespoon Olive Oil
2 cups Coconut Milk
1 cup Filtered Water
1 cup No-chicken / Vegetable Broth
1/3 cups Finely Chopped Green Onions
1/2 cups Sliced Mushrooms
1 Tablespoon Fresh Grated Ginger
1 Tablespoon Thai Red Curry Paste
2 Tablespoons Fish Sauce
1/4 teaspoons Cayenne Pepper
1 dash Salt And Pepper, to taste
1/2 bunches Dinosaur Kale, Sliced Into Thin Strips

1
Heat the olive oil on medium-high in a medium sauce pan. Add you chicken and saute until it turns white but is not fully cooked through, about 2 - 3 minutes. Sprinkle with salt and pepper for a little added flavor.
2
Add the coconut milk, water and broth and bring to a boil. Turn down to a simmer and add the rest of your ingredients, except the kale (this goes in at the very end, just before serving). Cover and let this cook until the chicken is cooked through, about 10 minutes. Remove the lid and add your kale, letting it steam and get tender in the broth, about 1 minute.
3
Remove from heat and serve. Top with your choice of garnish, cilantro or basil would me my two choices.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Boneless Chicken Breast, Cut Into Bite Sized Pieces, 1 Tablespoon Olive Oil, 2 cups Coconut Milk, 1 cup Filtered Water, and more.

Yes, Thai Coconut Curry Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Curry Chicken Soup

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