Coconut Chicken Soup

A simple recipe for coconut chicken soup.
Jessica Merchant
  • Yield: 6


1 1/2tablespoons canola oil
1/2medium onion, diced
4 cloves minced garlic
1teaspoon crushed red pepper
4cups low-sodium chicken broth
2medium carrots, diced
1 boneless, skinless chicken breast
1/2cup instant brown rice
1bunch kale, chopped
1tablespoon lemon juice
14ounces canned unsweetened light coconut milk
1tablespoon red curry paste


Sauté onion in oil for 5-10 min., or until soft. Add garlic and pepper flakes; cook 30 sec. or until garlic is fragrant. Add curry paste, cook for 1-2 min. Add broth; bring to a boil.

Add carrots and chicken, reduce heat, cover and simmer 10-15 min., or until chicken is cooked. Remove chicken and cool; shred or chop.

Add rice and cook 15-20 min. In the last few minutes of cooking, add kale, chicken, lemon juice and coconut milk. Garnish with cilantro, if desired.

Recipe courtesy of Autumn Hoverter, RD, and blogger at

Nutritional Info *per serving

  • Calories 170
  • Fat 8
  • Cholesterol 15
  • Sodium 480
  • Carbohydrate 17
  • Fiber 2
  • Protein 7