Thai Grilled Chicken Coconut Curry Soup

Coconut Curry has all the complexity of curry with just a hint of the spice. Mixing in chicken broth and Grilled & Ready® chicken makes for a hearty and exotic soup.
  • Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serves 8
  • Calories 250
  • Calories 250
  • Total Fat 12 g
  • Cholesterol 50 mg
  • Sodium 960 mg
  • Total Carbohydrate 13 g
  • Protein 25 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 22 ounces Fully Cooked Frozen Grilled Chicken Breast Strips, , thawed
  • 1/2 pound snow peas, trimmed, cut in half crosswise
  • 1/2 tablespoon canola oil
  • 1/4 cup shallot, thinly sliced
  • 1 sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-1/2 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 Roma tomatoes, cut into wedges
  • 2-1/2 teaspoon red curry paste
  • 6 cups reduced-sodium chicken broth
  • 13-1/2 ounce light coconut milk
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1/2 cup cilantro, chopped
  • 1/4 teaspoon crushed red pepper flakes

Cooking Instructions

  1. Bring 4 cups water to a boil in a large saucepan.  Add snow peas and cook for 30 seconds.  Remove snow peas from pan with a slotted spoon, place in a bowl, and set aside.
  2. Heat oil in a skillet over medium-high heat.  Add shallots, onions and garlic and cook for 1 minute, stirring constantly.
  3. Add all of the spices, tomatoes, and curry paste to the pan and continue cooking for 1 minute.
  4. Add chicken broth to pan and bring to a boil.  Add coconut milk, reduce heat and simmer for 5 minutes. 
  5. Add the Grilled & Ready Chicken Breast Strips, snow peas, sugar and fish sauce to pan and cook for 2 minutes.  Stir in cilantro, red pepper flakes and serve. 
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