Mains, Sides, Soups

coconut curry chicken soup

January 28, 2011

This past week, I was feeling a little bit under the weather. My husband happened to be over at his parents and ended up staying for dins. When I got in from work…I arrived home to such a wonderful surprise! I came home to a big container of homemade soup. Seriously…who doesn’t love soup?!? I could eat it any day of the week, but so comforting if you aren’t 100% or if it is chilly. Now…this is not just any soup, but this is a super delicious number created by Joannie!!! This is especially true if you also love the flavor of curry and use this top-secret recipe (shhh) to make the ultimate chicken curry soup. All you need is a few extra ingredients like curry paste and turmeric and you’ll also be creating the most amazing and soothing dish on the block. My momsie-in-law had whipped this up the evening before and kindly sent some home with Dusty. We are so fortunate to experience their cooking regularly! All the ladies over there are so incredible in the kitchen. Dusty lapped this up in ‘three shakes of a monkeys tail’…and to be honest, I wasn’t far behind.

coconut curry chicken soup
Recipe Type: appetizer, main
Yield: many
  • whole chicken – roasted and shredded (keep the juices for broth/flavour)
  • additional container of organic chicken stock (minimal added ingredients)
  • coconut/olive oil (for cooking veggies)
  • celery, onions, carrots and sweet potatoes - all chopped (divide ratio as you wish)
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 lime -squeezed, plus some zest
  • 1 tsp Sambal Oelek (chili paste)
  • 3 tsp curry paste
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • splash of hoisin sauce - *ISH (optional)
  • sea salt and fresh ground pepper
  • garnish with fresh coriander
  1. in a roasting pan cook whole chicken and keep the juices for broth (you may want to use a food thermometer for accurate cooking time, depending on size of chicken)
  2. when finished, remove all chicken, shred and re-add it to the leftover juices
  3. in a separate pan cook/saute - celery, onions, carrots and sweet potatoes (in coconut of olive oil)
  4. cook and 'sweat' the vegetables on low heat
  5. when cooked, add them back in with the chicken stock
  6. next, add in additional container of store-bought chicken stock to the pot
  7. open can of diced tomatoes and coconut milk and add in as well
  8. squeeze in the fresh juice of the lime, along with some zest
  9. spoon in chili and curry paste and stir thoroughly
  10. add in a splash or two of hoisin sauce (optional)
  11. finally, measure and add all dry spices
  12. cook on low heat and let simmer (the longer the better)
  13. if soup is too thick, feel free to add in some more stock or water to the pot, if needed
  14. divide into bowls
  15. garnish with fresh coriander
  16. enjoy!

You Might Also Like


  • THURSDAY 11.03.24 « The Foodee Project | Meals for the paleo lifestyle March 24, 2011 at 2:42 am

    […] 23, 2011 by The Foodee coconut curry chicken soup […]

  • THURSDAY 11.03.24 | CrossFit Fever | Fuel Your Addiction! March 24, 2011 at 11:01 am

    […] 11.03.24 24 Mar 2011THURSDAY 11.03.24 Posted in Blog, Meal of the Day, RSS | Leave a commentcoconut curry chicken soup PALEOdISH "So ladies and gents…here it is! I def cannot take credit for this unbelievable soup. […]

  • – THURSDAY 11.03.24 March 24, 2011 at 2:53 pm

    […] 11.03.24 coconut curry chicken soup […]

  • Rachel Ellis March 24, 2011 at 6:55 pm

    This is the best soup I have ever tasted! I added cabbage to the veggies. Great recipe:)

    • Cindy May 27, 2012 at 2:14 pm

      THANK YOU! also, thanks for stating the modifications that you made. glad you liked it!

  • Anne March 25, 2011 at 3:46 pm

    I made this soup last night and it is SO YUMMY! Thank you for posting this recipe! Leftovers for lunch today were even better!!!

  • Peggy March 26, 2011 at 6:08 pm

    Man does this ever look good. I’ll definitely be trying this one!

  • Corina April 11, 2011 at 9:35 pm

    I made this tonight and it was fantastic! I didn’t use yams, but used turnips instead. I also didn’t use chili paste, but just sprinkled in some chili flakes and I was impressed at how it all turned out. It had a mild curry/hot and sour thing going on that I really liked. Normally I think my meals turn out just okay, and not as good as the pictures look, but I will have to say I did a good job on this one!

    • Cindy Sexton April 11, 2011 at 11:01 pm

      YEAH that’s wicked! Thank you for listing the modifications that you made. Glad you enjoyed! =)

  • Tara May 10, 2011 at 11:09 pm

    Fabulous soup!! I went looking for a recipe after trying this soup in a nearby organic cafe and your recipe was perfect, a definite keeper, Thanks!!!!!

    • Cindy Sexton May 11, 2011 at 8:28 pm

      Awesome! Glad you liked it….=)

  • Daisy May Reyes May 24, 2011 at 10:46 pm

    I think this recipe will be my very FIRST Paleo meal attemp! I can’t wait to post on my blog how it came to! I got my shopping list ready for tomorrow’s dinner 🙂 Thanks for the recipe!

  • Paleo Coconut Curry Chicken Soup in Slow Cooker « lowcarbhighstyle February 15, 2012 at 5:48 pm

    […] recipe is originally from PALEOdISH and it was delicious! It made a big pot and I am very excited for my lunch leftovers today! This […]

  • April December 17, 2013 at 6:27 am

    This was terrific. I left out the chili sauce and used green curry paste so that the soup would be mild enough for my kids (2 and 5) and then my husband and I just added a little bit of Sriracha to our bowls. Everyone loved it. My 2 year old was making nom nom sounds the whole time she was eating.

    Also, I know it is not perfect, but I used a rotisserie chicken from the store to save time. The whole thing took no time at all to put together- which is good for a busy mom who wants to feed her family healthy!


  • Leave a Reply