Green Chicken Curry Soup

    1 hour 20 minutes

    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.

    32 people made this

    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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    Reviews in English (25)


    Very nice soup. Personally, I agree that this recipe is too spicy for my taste. Next time, I'll take the author's advice, and cut back on the amount of green curry paste. A previous reviewer's suggestion for adding a 1/2 cup of rice is also a good idea. I wish to comment on some of the other reviews posted here: It's absurd to rate a recipe you haven't made. When you radically change the recipe before making it, haven't exactly made the recipe, have you? Very minor modifications are one thing. Cutting the broth in half, so it isn't a SOUP, or replacing a carrot for onions and bell peppers are not minor modifications. Reviewers on this site constantly take liberty with recipes (which is great, I do too), but then rate the recipe they radically change. It's a disservice to the recipe author.  -  30 Oct 2008  (Review from Allrecipes USA and Canada)


    This was soooo good. We made it with half the chicken broth also because I thought it would get too watery. I thought we had carrots, but I was wrong. So I cut half a yellow onion into strips and sauteed that instead with the garlic. It was just like the curry you get at a thai restaurant. We had this over rice. I also looked at my jar of curry paste, which recommended adding 2 tablespoons brown sugar. Next time I'll probably add the carrots and maybe green peppers. It was so good. We'll definitely be making this again.  -  28 Oct 2008  (Review from Allrecipes USA and Canada)


    I doubled the recipe, but did 2 full carrots and used red curry paste instead. I did one can of lite coconut milk and one can of regular, and I used 1/2 cup of pre-made lime juice instead. I thought this was good, but I think it needs less chicken broth (like 3 cups for 4 servings) to make it thicker like similar soups I've had, and it would probably benefit from some rice (especially basmati rice) and maybe some ground peanuts. Overall, good (and smells REALLY good), but needs some tweaking.  -  22 Jan 2005  (Review from Allrecipes USA and Canada)