Coconut Curry Thai Chicken Soup

Coconut Curry Thai Chicken Soup

makes 4-6 servings



  • 2, 14 oz cans organic coconut milk
  • 1 large TB red Thai curry paste
  • large handful of cilantro, coarsely chopped
  • 2 chicken breasts, thinly sliced or quick tip: buy a rotisserie chicken + hand-shred it
  • 2 C low-sodium chicken broth
  • 1 carrot, shredded
  • 2 stalks of lemon grass, halved lengthwise- if you cannot source it, you can use 1 TB lemongrsass paste
  • 2 TB fish sauce
  • 2 limes, zested + then juiced
  • 1-inch ginger, minced


  • Large handful bean sprouts
  • 1 C optional prepared cauliflower “rice’ or
  • 1 bunch of cilantro leaves, to top
  • 3 green onions, thinly sliced
  • Dashes of liquid aminos


  1. Take the “fat” or solid from the top of the coconut milk cans  and place it into a large stockpot over medium-high heat- let it melt.  Add in the the curry paste + stir for a few minutes until it begins to sizzle.
  2. Add the cilantro and chicken (if not rotisserie chicken) + sauté until the chicken is cooked through-about 5-6 minutes.
  3. Add the liquid from 1 can of the coconut milk and the rest of the 2nd can with the chicken broth, carrot, lemon grass, fish sauce, + both the lime zest and juice. Grate or place minced ginger into the pot- simmer for 20 minutes.
  4. If you choose to put in cauliflower rice or rice noodles, stir them in gently. Remove from the heat and toss in the bean sprouts- let soften for 5 minutes. Stir in the cilantro, remove the lemongrass stalks if you used fresh lemongrass, put a few dashes of liquid minos if you’d like, + begin to serve with toppings of your choosing.