• Curried Chicken Coconut Soup

    coconut curry chicken soup

    A winter warmer that is sure to please


    • 3 chicken breasts, cut into bite sized chunks
    • Olive oil
    • 1/2 large or 1 small onion, chopped fine
    • 1 tablespoon fresh grated ginger
    • 1 and 1/2 cups chicken stock
    • 400 ml can full fat coconut milk
    • 2 teaspoons curry powder
    • 2 tablespoons lime juice
    • 1 small green capsicum, sliced thinly
    • 1/2 cup fresh cilantro, chopped
    • 1/2 cup dessicated coconut
    • Salt and pepper to taste


    1. Heat a small amount of olive oil in a medium sized pot over a medium – high heat. Add the chicken pieces and season with salt and pepper. Continue to cook until no longer pink in the middle. Remove from pot and set aside
    2. Using the same pot, saute the onion until soft. Add a little more olive oil if needed
    3. Return the chicken to the pot with the onions. Add ginger and cook for 1 minute
    4. Add chicken stock, coconut milk and curry powder. Bring to a simmer over a low heat for 5-10 minutes
    5. Add capsicum and cilantro. Allow to simmer for another 3 minutes. Stir in lime juice and add salt and pepper if desired
    6. Garnish with additional cilantro and coconut