Go Back

Thai Chicken Soup


  • 2 T. coconut oil
  • 1 T. prepared Thai curry paste mine was Thai Kitchen green curry paste
  • 2 celery stalks diced
  • 6 smallish carrots peeled and diced
  • 1/2 red pepper diced
  • 8 oz. baby portabella mushrooms stems removed and caps thinly sliced
  • 1 t. salt
  • 1 c. rice I used brown Jasmine rice
  • 4 c. chicken stock
  • 2 c. chicken breast cooked and shredded
  • 1 can coconut milk I splurged and did not use light this time
  • 1/4 c. fresh squeezed lime juice
  • 1 T. sugar
  • 1/3 c. fresh cilantro chopped
  • Siraracha sauce to serve


  • Melt the coconut oil in a soup pot over medium heat. Add the curry paste and stir well to mix. Add all the vegetables and salt and saute for 8 - 10 minutes. Add the rice and cook, stirring constantly for about 1 minute more. Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 45 minutes to allow rice to fully cook.
  • Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
  • Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar. Serve soup sprinkled with more fresh cilantro and a drizzle of Sirarcha sauce.