Quick Coconut Chicken Curry Soup [RECIPE]

Good Morning Everyone!

It’s just another manic Monday… but I believe we can push through it together to start this week off strong! πŸ™‚ We are all creatures of habit. What those habits are vary, but we all have them. In my family, we try to eat lunch everyday between 12 and 1. It’s so ingrained that when the random event occurs that throws off that schedule, I hear: “Mom! What’s for lunch?” or “Honey, I’m really hungry. What do we have to eat?”. Such was the case this past Saturday. Our errands ran together and the next thing I knew my husband was at the grocery store calling me asking what was for lunch. It was almost like a culinary challenge. “Okay you’ve got 20 minutes to cook lunch, keep it on a budget, and make it tasty for the whole family. GO!” my brain shouted.

Let’s pause here a moment. Now I’m all for a Vegan and Vegetarian diet. In fact, besides rice, we always have blocks of tofu on hand for a quick stir fry. However, if I had to pick a meat that is a great, fast thing to have on hand I would have to say rotisserie chicken. Whether you cook a whole chicken yourself, (which I follow my recipe for that often), or you pick one up at the store… it’s so easy to shred a chicken apart and then use bits of meat in a ton of dishes all week. (Not to mention it saves a ton of money!). But I digress.

“Grab me a chicken!” I said to my husband and hung up the phone. It was time to get cooking. I knew I had some red curry paste in the fridge, some veggies in the freezer, and some chicken broth in the pantry. That was all I needed to make this amazing, delicious soup. Oh, and an arsenal of spices. As he walked through the door I already had my broth simmering with the frozen veggies. I was ready to rock and roll. This soup gets its rich color from turmeric, which hasΒ natural anti-inflammatory and antioxidant properties! Red curry is sweet with a gentle bit of heat, and when combined with chicken broth, even the youngest in the family won’t mind tucking into this dish. My daughter simply loved this soup. With shredded rotisserie chicken tossed in, I made this soup from start to finish in 20 minutes flat! Now that’s what I call a great, easy, delicious lunch!

So the next time you’re in a bind and don’t know what to make for the family, go ahead and give this soup a try. Grab a rotisserie chicken from the store and whip up this fantastic dish. Have a wonderful Monday everyone and as always, keep on cooking! ❀


Quick Coconut Chicken Curry Soup

Serves: 8


  • 6 cups coconut milk
  • 2 cups chicken broth
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon minced ginger
  • 3 cups shredded rotisserie chicken
  • 3 cups frozen broccoli florets
  • 1 bell pepper diced
  • 1 carrot shredded
  • 1 tablespoon turmeric
  • 1 teaspoon lemongrass powder (optional)


  1. In a pot over medium-high heat, mix together the chicken broth, coconut milk, Thai curry paste, and ginger. Mix until it’s smooth and creamy.
  2. Toss in the frozen broccoli, bell pepper, carrot (and any other veggies you want to add!). Cook on medium heat for 10 minutes or until the broccoli is nice and tender.
  3. Add in the turmeric and lemongrass powder. Mix through.
  4. Lastly, add in the cooked chicken and give it a stir. Serve hot and enjoy!


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