Chicken Coconut Curry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tablespoons olive oil
  • 2 carrots, peeled and finely chopped - except for a few matchsticks for garnish
  • ½ onion, chopped finely
  • 1 red bell pepper, chopped finely - except for a few thinly sliced pieces for garnish
  • 1 cup cooked chicken meat, chopped
  • 1 cup cooked rice
  • 3 tablespoons brown sugar
  • 2 tablespoons red curry paste (if you like it less spicy, just use 1 tablespoon)
  • 2 tablespoons fish sauce
  • 21 oz chicken broth (roughly 1.5 cans of Swansons brand)
  • 13.5 oz can Asian coconut milk or cream (unsweetened)
  • Optional: few sprigs of cilantro
  • Note: Reserve some of the coconut milk, carrots, and red bell pepper (and cilantro) for optional garnish.
  1. In a medium sauce pan, heat the olive oil on medium heat and cook the carrots, onions, and red bell pepper for approximately 5 minutes.
  2. Add the chicken, rice, brown sugar, curry paste, and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx. 2-3 minutes).
  3. Pour chicken broth and coconut milk into the pan and give it a good stir for a half minute. Reduce heat to medium and allow the soup to cook for 15-20 minutes.
  4. Serve with a spoonful of coconut milk added on top with a few matchstick carrots and a slice of red bell pepper for garnish. Enjoy!
Recipe by Savory Sweet Life at