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Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

This recipe was adapted from a similar version on the culinary blog "Pinch Me, I'm Eating" (https://www.pinchmeimeating.com/). Enjoy the flavour combination of curry, coconut and lime in this Thai-inspired soup. The recipe serves 4 people as a main course.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine Thai
Servings 4 people


For the Broth:

  • 1 small Onion chopped
  • 2 tbsp olive oil
  • 1 tsp Curry powder
  • 1 tsp Salt or to taste
  • 1/2 tsp Mild Chile Powder
  • 1/4 tsp Cayenne
  • 2 14- oz cans Coconut Milk I used light
  • 4 cups Chicken Broth
  • 1/2 cup Lime juice
  • 2 tbsp Soy sauce
  • 2 tbsp Oyster Sauce

For finishing the soup:

  • 3 cups Cooked chicken shredded
  • 3 large Carrots grated
  • 1 large bunch Kale


  • In a large saucepan, sauté the onion in olive oil until clear and soft.
  • Add the curry powder, salt, chile, and cayenne, and cook for 1 minute.
  • Add all remaining broth ingredients and bring to a boil. Reduce to simmer.
  • Add the cooked, shredded chicken and carrots; simmer for about 10 minutes, or until carrots are tender.
  • While the soup is simmering, remove tough stems from the kale, and tear or cut into bite-sized pieces (maybe 2 inches square). Take a moment to squeeze it tight a bit - massaging the kale breaks down the tough fibers.
  • Stir in kale pieces until wilted and tender - about 7 minutes.
  • Serve immediately.
Keyword Chicken, Coconut, Soup
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