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Coconut Curry Chicken Soup

Gluten free • Serves 8-10


3 cup Chicken breasts, cooked and shredded


1 Carrots
1/4 cup Cilantro, fresh
3 Garlic cloves
1 tbsp Ginger, fresh
2 Green onions
1 Lime
1 Mint, fresh
8 oz Mushrooms, fresh
1 Onion, large
1 Red bell pepper
1 Red chili, hot
1 Snow peas
1 Spinach, fresh leaves

Canned Goods

8 cup Chicken broth, low sodium
2 14-oz. cans Coconut milk
2 tbsp Green curry paste


2 tbsp Fish sauce
1/4 cup Lime juice, freshly squeezed

Baking & Spices

3 tbsp Brown sugar
1 tbsp Curry powder
1 Kosher salt and freshly cracked black pepper
1/4 tsp Red pepper flakes


1/4 cup Butter, unsalted
Heather S
Heather S • 1 year ago

From Tia...I followed the recipe but used less butter, skipped the fish sauce and red pepper flakes. I served it over rice for more substance so next time i think I will reduce the amount of chicken broth so it is thicker. Sooo yummy. Makes plenty of leftovers!