Thai Chicken Curry Soup


This soup was a great version of chicken noodle soup, especially for those that want to skip the noodles.  It also has a change up in the basic flavor, with just a hint of spicy.  
(As an option, feel free to add some rice noodles, or lite coconut milk to make it creamy.) 


  • 2 tablespoons (coconut) oil
  • 1 thinly sliced carrot


  • 1 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai green curry paste (you can use red if you prefer)
  • 8 oz. boneless chicken breast (cooked)
  • 4 cups chicken broth
  • 1 bunch of kale, stemmed, torn or chopped (You can use fresh spinach instead, but add after water is boiled and carrots are just cooked through.) 
  • 2 tablespoons fish sauce
  • 1 lime, juiced
  • 1 bunch cilantro, chopped
  • Serve with warm Naan (optional)
  • Sliced jalapenos (optional)

In a large pot over medium heat, add the (coconut) oil, garlic, ginger, chopped carrots, and Thai green curry paste. Cook for 5 minutes, until fragrant. 

Add cooked chicken (or saute until cooked through here.) 
Add the chicken broth, fish sauce, and kale. (Add coconut milk here.) Bring to a boil. Salt as needed (mine did not need any.) 

( Add noodles and cook here if adding, about 5-10 minutes.)   

Simmer until kale is cooked through. 




Add lime juice and garnish with cilantro and jalapeno. 




Serve warm with naan (optional.) 

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