Green Chicken Curry Soup

Green Chicken Curry Soup


28 people made this

This is a simple chicken curry soup with a coconut milk base. The recipe is quite spicy as but you can adjust the amount of green curry paste to lessen the amount of heat if necessary.


Serves: 2 

  • 1 tablespoon peanut oil
  • 1 clove garlic, crushed
  • 1/2 carrot, peeled and diced
  • 1 (400g) tin coconut milk
  • 1 tablespoon green curry paste
  • 2 skinless, boneless chicken breast halves - cubed
  • 2 cups (500ml) chicken stock
  • 1 lime, juiced
  • 1/4 cup sliced spring onions

Preparation:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hour20min 

  1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic and carrot then cook 5 minutes.
  2. Reduce heat to low and pour in the chicken stock. Cook until heated through.
  3. Mix in 1/4 the coconut milk, stirring constantly bring to a boil. Mix in curry paste.
  4. Place the chicken in the saucepan and toss to coat.
  5. Stir in remaining coconut milk, lime juice and spring onions.
  6. Continue to cook and stir at least 10 minutes before serving.

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