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Thai Chicken Curry Soup

Thai Chicken Curry Soup

"A Thai inspired soup with a creamy texture and packed full of vegetables. A favourite with all the family!" 

  •  2 tsp coconut oil
  • 1 chicken breast
  • 1 onion
  • 1 red pepper
  • 1 cup button mushrooms
  • 2-3 tbsp curry powder
  • 550ml chicken stock 
  • 1 tbsp almond flour 
  • 700ml coconut milk
  • 1 tbsp fish sauce 
  • 1/2 tsp fresh coriander
  • Sea salt
  • Freshly ground black pepper  
  1. Chop the chicken, onion, red pepper and mushrooms into similar size chunks. Finely chop the coriander to your liking. 
  2. Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 mins.
  3. Add the onion, red pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
  4. Coat the meat and vegetables in the curry powder, add 2 tbsp for a medium heat or 3 if you like it spicy. 
  5. Cook for just about 45 seconds.
  6. Add stock, almond flour (optional for thickening), coconut milk and fish sauce (optional). Stir well.
  7. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
  8. Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.
  9. Enjoy!


Gluten Free: Yes

Dairy Free: Yes

Vegan: No

Vegetarian: No

Recipe Serves: 4 people

Difficulty: Medium

Time: 30 mins

Calories: 531

Carbs: 15g

Sugar: 4g

Fat: 47g

Saturates: 39g

Protein: 19g

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