Recipe: Thai Green Coconut Curry Soup



  • 3 chicken breasts, cut into chunks
  • 1 tablespoon of coconut oil
  • 1 cup of coconut cream (skim from the top of 1 refrigerated can )
  • 1 cup chicken or bone broth
  • 2 cup diced carrots
  • 1 cup sliced red pepper
  • 1/2 cup bamboo shoots
  • 1½ tablespoon green curry paste
  • 1/2 lime
  • 1 clove garlic, minced
  • salt to taste
  • Garnish with Cilantro


  1. Saute the chicken in the coconut oil in a medium-sized saucepan.
  2. When the outside of the chicken has all turned white, add in the coconut cream and the broth and mix well.
  3. Add in the carrots, red pepper and bamboo shoots.
  4. Add in the curry paste.
  5. Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
  6. Add in the minced garlic and squeeze the lime and place in soup,  salt to taste. Cook for another 5 minutes and serve.

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