Coconut Curry Soup

Coconut Curry Soup

1 TBS olive oil or coconut oil

2-3 carrots, peeled & sliced into thin coins

1 large onion, cut in half & sliced

2-3 chicken breast, cubed

2 tsp minced fresh garlic

2 tsp minced fresh ginger

1 TBS red curry paste

1 tsp salt

1 can coconut milk (full fat)

2 cans of chicken or veggie stock

1 + 2 tsp curry powder *

1 tsp turmeric

2-3 lime leaves (these add such a great flavor)


Heat oil in a large pot. Add onions and cook them until they are soft, do not burn them. Add carrot slices and continue cooking for 5 minutes. Stir in the garlic and ginger; cook for 1 minute then scoop out the veggies but leave as much of the liquid in the pan as possible.

Now add the chicken in the pot and cook until mostly cooked through. After 5 minutes of cooking sprinkle the chicken with 1 tsp of curry powder, 1 TBS red curry paste and salt. Return cooked veggies back to the pot. Pour coconut milk and stock in your pot. Stir in the remaining curry powder and turmeric. Heat to a simmer then add the lime leaves. Cook for 15 minutes. Taste to season (if you are using a low sodium stock you may need to add a bit more salt but I wait until right before serving to add this since it takes a little cooking to release all the flavors)

You could serve this with steamed potatoes or rice OR eat it just as is.

*use more or less curry depending on how spicy you what type of curry blend you are using, we use the mild curry powder so our kids can enjoy it.

If I am feeling like I need a bit more heat I like to add a few drops of sriracha to mine but trust me this is not a must when it comes to needing flavor enhancing!