Go Back
Coconut Curry Vegetable Chicken Soup

Vegetable & Chicken Coconut Curry Soup

This vegetable & chicken coconut curry soup is creamy, a little spicy and full of crunchy vegetables and juicy chicken. A naturally dairy free meal that is perfect for everyone.
Print Recipe Pin Recipe
Servings: 6 bowls
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method

Ingredients
  

Coconut Curry Vegetable Chicken Soup
Rice:
  • 2 cups water or bone broth
  • 1 cup jasmine rice rinsed
  • 2 tablespoons grass fed butter optional
Soup:
  • 2 tablespoons olive oil extra virgin
  • ½ purple onion diced
  • 3 cloves garlice minced
  • 1 teaspoon freshly grated ginger or powdered ginger
  • ¼ cup red curry paste
  • 1 bell pepper of choice thinly chopped
  • 2 carrots thinly sliced
  • 1 zuchini thinly sliced
  • 4 cups organic bone broth or organic chicken stock
  • 1 13.5 oz can organic coconut milk or organic coconut cream
  • 3 tablespoons coconut aminos or soy sauce
  • 1 pound organic chicken breast diced
  • 2 cups broccoli florets fresh or frozen
  • 1 teaspoon sea salt
  • 1 lime freshly squeezed
  • 2 tablespoons cornstarch if using arrowroot powder add it to the soup when adding the chicken and broccoli with the coconut aminos

Equipment

  • 1 stainless steel 8 qt pot
  • 1 cutting board
  • 1 Chefs Knife
  • 1 wooden spatula
  • 1 Measuring Cup Set
  • 1 stainless steel sauce pan

Method
 

Coconut Curry Vegetable Chicken Soup
  1. Begin by making sure the chicken is thawed if it's frozen. If it is frozen, place the chicken (in the packaging) in a bowl of cold water to thaw for about 1 hour. Then remove the chicken from it's packaging, dry the chicken with a paper towel and cut into cubes.
  2. Next chop up and prepare the vegetables. This will make assembling the soup easy.
  3. Get rice on the stove and cook according to packaging instructions.
  4. Heat a large 8 quart, stainless steel sauce pan and add the olive oil. Then mix in the chopped onion and garlic and cook 2-3 minutes until aromatic and onions are somewhat translucent.
  5. Next toss in the carrots, bell peppers and zucchini and cook another 7 minutes or so until tender.
  6. Mix in the red curry paste and freshly grated ginger until all the vegetables are coated and saute another 2-3 minutes.
  7. Whisk in the bone broth, coconut milk and mix 2 tablespoons of cornstarch with the coconut aminos to pour into the pot and bring to a boil.
  8. Turn the soup to a simmer and add in the chicken and broccoli florets. Cover the soup with a lid and let it simmer about 10 minutes until the chicken and broccoli are cooked through.
  9. Serve warm with a serving of rice and enjoy.
  10. Store leftover soup and rice in separate airtight containers in the refrigerator for up to 6 days.