Thai Coconut Chicken Curry Soup

  • Prep + Cook Time
    40 Minutes
  • Servings
Where to Buy


  • 3 Georges Farmers Market Chicken Breasts, diced
  • ½ cup diced yellow onion
  • To taste salt and black pepper
  • 1 tablespoon curry power
  • 1 quart chicken broth
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1 cup cauliflower florets
  • ¼ cup coconut milk
  • 1 (8 oz) box brown rice noodles


  • 2 limes, wedges
  • ½ cup shredded carrots
  • 4 mini red peppers, sliced
  • 8 oz white beech mushrooms
  • ¼ cup cilantro leaves


    1. Heat a large sauce pot over medium heat. Spray with vegetable oil spray.
    2. Sweat the diced onions for 2 minutes, add the diced chicken and cook for 5 minutes; stir often.
    3. Season with salt and black pepper to your liking and stir in the curry powder and chicken broth. Turn up the heat to high and bring the soup to a boil for 5 minutes. Reduce heat back to medium and add the chickpeas and cauliflower. Continue cooking for 10 minutes.
    4. Stir in the coconut milk and heat for another 3 minutes.
    5. While cooking the soup, cook the noodles according to package instructions. Divide the noodles into 4 bowls and pour the soup over.

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