Curried Chicken Soup

15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
13 cups (6 servings)
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
13 cups (6 servings)
The spicy and citrus flavors in Red or Green Curry Paste mellow slightly when you add Coconut Milk to this tasty soup. It’s a hearty and healthy dish to serve when you want to warm up from the inside out!


  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (2 cups)
  • 1 large red bell pepper, julienned (2 cups)
  • 1-8 oz package sliced baby bella mushrooms
  • 3 stalks celery, thinly sliced on diagonal
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 tablespoon Fish Sauce
  • 1-1.75 oz box Red or Green Curry Paste
  • 3-14.5 oz. cans chicken broth
  • 1-13.5 oz can Coconut Milk
  • 1 stalk lemon grass, bottom 4 inches (hit with rolling pin to release flavor)
  • 3 cups shredded chicken breast*
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • *One 2.5 lb rotisserie chicken yields 3 cups shredded chicken breast


  1. Heat oil in soup pot over medium-high heat.
  2. Add onion and bell pepper. Stir-fry until it begins to color. Add mushrooms, celery, ginger, garlic and Fish Sauce. Stir-fry until vegetables start to wilt.
  3. Push vegetables aside and add Curry Paste of choice, with 1/2 can broth. Mix until curry is dissolved. Add remaining broth, Coconut Milk and lemon grass. Bring to a boil and turn down to a simmer. Cook 5 minutes.
  4. Add chicken, cilantro and lime juice. Simmer until chicken is heated through. Serve.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
This is our hottest curry paste. Green Curry’s spice and aroma work best with chicken and beef curries, adding just the right amount of heat.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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